What makes this French Antilles Coconut Flan (Flan Coco) special? 

The singularity of the French Antilles Coconut Flan is in its texture, which divides itself into two different layers while baking. The shredded coconut magically separates to float to the surface and creates a biscuit-like crust.

Once flipped upside down, the flan showcases two different layers: a luscious creamy flan topped with caramel and a soft shredded coconut biscuit at the bottom. I love the contrast of these two textures!

This Coconut Flan is an easy, light and refreshing tropical dessert that’s welcome anytime during Spring and Summer. I love that it is also naturally gluten-free and a great dessert to make ahead. It can be kept in the fridge for up to 3 days.

Can you make this coconut flan ahead of time?

Yes, you definitely can. The flan actually needs at least 4 hours to fully set before it is served. This makes it the perfect make-ahead dessert. 

How to Keep this Coconut Flan? 

• Any leftovers? You can keep the flan in an airtight container in the fridge for up to 4 days. 
• I do not recommend to freeze this coconut flan. As with most desserts made with dairy, the freezing and thawing process will seriously alter the texture. 

Cooking notes & Substitutions:

• I like to use vanilla extract to flavor the flan, or even better, the seeds of half a vanilla bean. You can also opt for rum or almond extract.
• Make sure you use sweetened condensed milk and unsweetened shredded coconut. Using sweetened shredded coconut would result in a flan that is just too sweet.
• Use the freshest eggs possible. 
• If the top of the flan is browning too much when baking, simply place a sheet of foil on top to prevent it from darkening further.
• Make sure the flan is fully chilled (at least 4 hours) before you un-mold it. If it isn’t chilled enough, it will likely collapse when you flip it.
• Likewise, make sure you leave the mold in 2 inches of hot water for about 10 minutes before you unmold the flan, to allow the caramel at the bottom to soften itself and release the flan.

More French desserts you may like: 

• Classic French Crème Brûlée
• Classic French Apple Cake 
• Chocolate Moelleux Cake 
• Classic Cherry Clafoutis
• Strawberry Flaugnarde
• Classic French Lemon Tart

I hope you’ll love this French Antilles Coconut Flan as much as I do! If you have any questions, please leave a comment. 

French Antilles Coconut Flan (Flan Coco)

Print Recipe

Serves: 8 people Prep Time: 20 Minutes Cooking Time: 55 Minutes 55 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 3.7/5

( 40 voted )

Ingredients

1 1/2 cup + 1 tbsp (400ml/14oz) sweetened condensed milk
1 1/4 cup (300ml /10.15 fl oz) coconut milk (can) 
3 large eggs
1  tsp vanilla extract (or seeds of ½ vanilla bean)
1 cup (95g) unsweetened shredded coconut (plus extra for garnish)

For the caramel:
½ cup (100g) sugar

Instructions

Make sure you read the cooking notes before you start.

Pre-heat your oven to 350°F (180°C) with a rack in the middle. Prepare an un-greased loaf pan within arm reach.

Step 1 – Make the caramel. Place the sugar in a small saucepan over medium-heat. Do not touch the sugar anymore – no stirring; but you can occasionally shake the pan. Let the sugar melt, bubble and turn a golden color. Watch it carefully and when the caramel turns amber, immediately remove from the heat and pour the caramel evenly over the bottom of the pan. Set aside to cool and harden.

Step 2 – In a large mixing bowl, whisk together the condensed milk, coconut milk, eggs, vanilla extract and shredded coconut. Pour the mixture in the loaf pan (over top of the caramel).

Step 3 – Place the loaf pan into a larger dish, and fill the larger baking dish with water at least 1/4 up the sides of the loaf pan. Cook for 50-55 minutes, until the top crust is lightly golden and firm to the touch. Transfer the flan to a cooling rack and let cool to room temperature. Transfer into the fridge and chill for at least 3 hours.

Step 4 – When chilled, place the pan in about 2 inches of fairly warm water, so the caramel at the bottom of the pan softens again. Run a knife around the edges of the pan. Invert a plate over the pan, hold tightly and quickly turn over.

Sprinkle with shredded coconut before serving. 

The post French Antilles Coconut Flan (Flan Coco) appeared first on Pardon Your French.