FRENCH ANTILLES COCONUT FLAN (FLAN COCO) Recipe

I recently experimented with a Coconut Milk Flan Recipe that blends the rich flavor of caramelized sugar with a luscious mix of coconut milk, condensed and evaporated milks, and a hint of vanilla. The use of extra egg yolks creates an incredibly smooth texture that left me eager to share it.

I recently experimented with a twist on the classic flan and honestly, I was surprised by how well it turned out. I call it my French Antilles Coconut Flan because it’s got this cool tropical vibe.

I started by melting 100g granulated sugar into a caramel that sets the stage for what comes next. Then I mixed 4 whole eggs with 2 extra yolks for extra richness and folded in a can of coconut milk for that island feel.

I also added a can of sweetened condensed milk and a can of evaporated milk to get that smooth, custardy texture everyone loves. A splash of vanilla extract and a pinch of salt bring everything together in a way that’s simply irresistible.

This is not your everyday dessert, and if you love the idea of a coconut milk flan recipe that’s both unique and comforting, you should totally give it a try. Enjoy the process and surprising results!

Why I Like this Recipe

1. I really love how creamy and smooth this flan turns out after baking. It’s got that perfect custard feel that reminds me of home dessert traditions.
2. I like the blend of tropical coconut with the sweet caramel flavor; it gives a unique twist that just makes my taste buds happy.
3. I enjoy that its recipe feels simple enough to follow yet gives a rewarding result when it’s served to family or friends.
4. I appreciate how cool it is that you get to make your own caramel and then mix it in with the rest of the ingredients; its process feels like a fun little experiment in the kitchen.

Ingredients

• Granulated sugar gives a deep caramel flavor and adds extra sweetness to the flan.
• Eggs supply protein and help bind the ingredients so its custardy texture comes through.
• Coconut milk brings a tropical creaminess, lending a slightly rich flavor that is very inviting.
• Sweetened condensed milk makes the dessert extra sweet and thick, adding yummy richness.
• Evaporated milk adds smooth creaminess while keeping the overall taste balanced.
• Vanilla extract boosts aroma and deepens the flavor making every bite more exciting.
• A pinch of salt brings balance to the sweetness and highlights other flavors.

Ingredient Quantities

• 100g granulated sugar (for the caramel)
• 4 whole eggs and 2 extra egg yolks
• 1 can (400ml) coconut milk
• 1 can (400g) sweetened condensed milk
• 1 can (400ml) evaporated milk
• 1 tsp vanilla extract
• A pinch of salt

How to Make this

1. Preheat your oven to 350°F and place a rack in the middle.

2. In a small saucepan, heat the 100g of sugar over medium heat until it turns a golden caramel color. Pour it into your baking dish, swirling it around so the bottom is evenly coated.

3. In a large bowl, beat the 4 whole eggs and the 2 extra yolks lightly with a whisk.

4. Add the can of coconut milk, the can sweetened condensed milk, the can evaporated milk, the tsp of vanilla extract and a pinch of salt to the eggs and whisk until very smooth.

5. If you want an even texture, run the mixture through a fine sieve to get rid of any lumps.

6. Pour the milk and egg mixture over the caramel in the baking dish, taking care not to disturb the caramel layer too much.

7. Cover the baking dish tightly with foil and place it in a larger pan filled with enough hot water to come halfway up the sides of the dish.

8. Bake in the oven for about 50 to 60 minutes or until a knife inserted into the center comes out clean.

9. Remove the dish from the water bath and let it cool down at room temperature, then chill it in the fridge for at least 4 hours (or overnight if possible).

10. When you’re ready to serve, run a knife around the edges and quickly invert it onto a plate so the caramel becomes the topping. Enjoy your flan!

Equipment Needed

1. Oven with a middle rack
2. Small saucepan
3. Baking dish
4. Large mixing bowl
5. Whisk
6. Fine sieve
7. Aluminum foil
8. Larger pan for the water bath
9. Knife
10. Serving plate

FAQ

FRENCH ANTILLES COCONUT FLAN (FLAN COCO) Recipe Substitutions and Variations

• For the granulated sugar in the caramel, try using brown sugar instead which can add a slight molasses flavor to your caramel.
• If you dont have extra egg yolks, you can use all whole eggs but keep in mind the flan may turn out a bit less creamy.
• Don’t have canned coconut milk? You can make your own by mixing coconut cream with water in a 1:1 ratio.
• If you’re short on sweetened condensed milk, you can simmer evaporated milk with a bit extra sugar until it thickens up.
• Lacking evaporated milk? Consider substituting with a blend of half-and-half and water, although it might slightly change the texture.

Pro Tips

1. When making your caramel, keep a close eye on it becuase it can turn too dark real quick and end up tasting bitter if it burns
2. Sieve your egg and milk mix to catch any lumps so your flan has a nice smooth texture when it bakes
3. Using a tight foil cover during the water bath is key for even cooking so dont skip that step or your custard might get a weird texture
4. Let the flan chill in the fridge for as long as possible, preferably overnight, cause that extra time helps the flavors blend and makes unmolding way easier