A tropical twist on classic flan with coconut and caramel
French Antilles Coconut Flan, also known as Flan Coco, is a beloved Caribbean dessert that combines the creamy texture of traditional flan with the sweet, nutty richness of coconut. Unlike many custards, this flan includes shredded coconut in the mixture, giving it a light, cake-like body while still retaining the silky caramel topping that makes flan so irresistible.
Whether you’re serving it at a dinner party, preparing it for a holiday celebration, or simply indulging in a homemade tropical dessert, this flan is guaranteed to impress.
Why You’ll Love This Recipe
- Tropical flavor – A perfect balance of creamy coconut and golden caramel.
- Caribbean classic – Brings the authentic taste of the French Antilles to your table.
- Make-ahead dessert – Best served chilled, making it ideal for entertaining.
- Simple ingredients – Uses pantry staples with coconut as the star.
Ingredients
- 1 ½ cups + 1 tbsp (400 ml / 14 oz) sweetened condensed milk
- 1 ¼ cups (300 ml / 10.15 fl oz) coconut milk (canned)
- 3 large eggs
- 1 teaspoon vanilla extract (or seeds of ½ vanilla bean)
- 1 cup (95 g) unsweetened shredded coconut, plus extra for garnish
- ½ cup (100 g) sugar (for the caramel)
Instructions
1. Preheat the oven
Preheat to 350°F (180°C) with the rack in the middle. Have an ungreased loaf pan ready.
2. Make the caramel
In a small saucepan over medium heat, add the sugar. Do not stir—just swirl the pan occasionally until the sugar melts and turns a deep amber color. Pour the caramel evenly into the loaf pan, tilting to coat the bottom. Let it cool and harden.
3. Prepare the flan mixture
In a mixing bowl, whisk together the sweetened condensed milk, coconut milk, eggs, vanilla, and shredded coconut. Pour this mixture over the hardened caramel in the loaf pan.
4. Bake in a water bath
Place the loaf pan inside a larger baking dish. Fill the larger dish with hot water until it reaches about one-quarter up the sides of the loaf pan. Bake for 50–55 minutes, until the top is lightly golden and set. Cool completely, then refrigerate for at least 3 hours.
5. Unmold and serve
To unmold, place the loaf pan in warm water for a few minutes to loosen the caramel. Run a knife along the edges, invert a plate over the pan, and flip quickly. Garnish with extra shredded coconut before serving.
Tips for Success
- Do not stir the caramel while it cooks; swirling the pan gently prevents crystallization.
- Use a water bath to ensure even baking and prevent the custard from cracking.
- Chill thoroughly for the best texture—overnight is ideal.
Serving & Storage
- Serve chilled, sliced into thick pieces with a drizzle of caramel sauce from the pan.
- Store covered in the refrigerator for up to 3 days.
- This dessert tastes even better the next day as the flavors meld together.