Description
Rich, creamy french antilles coconut flan celebrates Caribbean dessert traditions with silky texture and tropical charm. Smooth coconut custard nestles on delicate caramel, offering sweet memories of island hospitality.
Ingredients
Scale
- ½ cup (100 grams) granulated sugar
- 2 tbsps water
- 1 can (14 oz / 400 ml) sweetened condensed milk
- 1 can (14 oz / 400 ml) coconut milk
- 3 large eggs
- ½ cup (40 grams) shredded unsweetened coconut
- 1 tsp vanilla extract
- ¼ tsp ground nutmeg
Instructions
- Caramel Creation: Melt sugar and water in a saucepan over medium heat until transforming into a golden amber elixir. Pour the liquid caramel into a round baking dish, coating the bottom evenly. Allow to solidify into a glossy foundation.
- Custard Preparation: Whisk sweetened condensed milk, coconut milk, eggs, vanilla extract, and nutmeg until achieving a velvety, uniform consistency. Incorporate shredded coconut, blending thoroughly to infuse tropical essence.
- Water Bath Assembly: Position the custard-filled dish within a larger roasting pan. Carefully pour hot water into the outer pan, reaching midway up the baking vessel’s sides. Preheat the oven to 350F (175C).
- Baking Process: Submerge the flan in the preheated oven for 45-50 minutes. Look for firmly set edges with a subtle central wobble indicating perfect doneness. Remove and allow natural cooling to room temperature.
- Chilling and Setting: Refrigerate the flan for a minimum of 4 hours, enabling flavor development and complete structural refinement. This resting period intensifies the dessert’s gastronomic profile.
- Serving Technique: Gently separate the flan’s edges from the dish using a knife. Invert onto a serving plate in one swift motion, allowing the caramel to dramatically cascade over the creamy custard. Serve chilled, revealing a luxurious French Antilles-inspired delicacy.
Notes
- Prevent Caramel Burning: Watch the sugar and water mixture closely during caramelization. Remove from heat immediately when it reaches a golden amber color to avoid bitter, burnt flavor.
- Master the Water Bath: Use hot water when creating the bain-marie technique, ensuring water reaches exactly halfway up the baking dish. This gentle heat prevents cracking and promotes smooth, creamy custard texture.
- Check Doneness Precisely: Look for slightly wobbling center with set edges as the ultimate indicator of perfect flan. Overbaking leads to rubbery texture, while underbaking results in runny consistency.
- Coconut Variation Options: Substitute regular milk with lactose-free milk for dairy-sensitive individuals. Toast shredded coconut beforehand to intensify nutty tropical flavors and add extra depth to the dessert.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French Antilles
Nutrition
- Serving Size: 9
- Calories: 210
- Sugar: 18 g
- Sodium: 60 mg
- Fat: 8 g
- Saturated Fat: 7 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 80 mg