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French Antilles Coconut Flan

Creamy French Antilles Coconut Flan for a Tropical Sweet Escape

Indulge in this French Antilles Coconut Flan, a creamy, tropical dessert with a luscious two-layer profile.
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Prep Time 15 minutes
Cook Time 55 minutes
Cooling Time 3 hours
Total Time 4 hours 10 minutes
Servings: 8 slices
Course: Desserts
Cuisine: French Antilles
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Flan
  • 400 ml Sweetened Condensed Milk check brand for can size
  • 300 ml Coconut Milk choose full-fat for creaminess
  • 3 large Eggs for binding
  • 1 tsp Vanilla Extract or seeds from ½ vanilla bean
  • 1 cup Unsweetened Shredded Coconut for texture and garnish
For the Caramel
  • ½ cup Sugar carefully melted

Equipment

  • small saucepan
  • Loaf pan
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. In a small saucepan over medium heat, carefully melt ½ cup of sugar without stirring until deep amber, about 5–7 minutes. Pour caramel into un-greased loaf pan and cool completely.
  2. In a large mixing bowl, whisk together sweetened condensed milk, coconut milk, eggs, vanilla extract, and shredded coconut until smooth, about 2–3 minutes. Pour mixture over set caramel.
  3. Preheat oven to 350°F (180°C). Place loaf pan into a larger baking dish, fill with water until ¼ up the sides of the loaf pan. Bake for 50–55 minutes, until golden and slightly firm.
  4. Allow flan to cool at room temperature for 30 minutes. Cover and refrigerate for at least 3 hours, preferably overnight.
  5. To serve, place loaf pan in warm water for a few minutes to soften caramel. Run a knife around edges, invert onto serving plate, and garnish with shredded coconut.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 12gSaturated Fat: 10gMonounsaturated Fat: 2gCholesterol: 100mgSodium: 80mgPotassium: 150mgFiber: 1gSugar: 22gVitamin A: 200IUCalcium: 60mgIron: 0.5mg

Notes

Allow flan to chill for at least 4 hours for best texture. Store in an airtight container for up to 3 days or freeze for up to 2 months.

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