Name: French Antilles Coconut Flan (Flan Coco)
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: Caribbean
Ingredients: 3/4 cup granulated sugar (for caramel); 1 can (14 oz) sweetened condensed milk; 1 can (13.5 oz) full-fat coconut milk; 1/2 cup whole milk; 3 large eggs; 1 cup unsweetened shredded coconut; 1 teaspoon vanilla extract; Pinch of salt

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I love making this French Antilles Coconut Flan (Flan Coco), whenever I want a silky, tropical dessert that feels both elegant and comforting. This Caribbean coconut custard is topped with a golden caramel layer that melts beautifully over the flan when I invert it onto a serving plate. It is creamy, lightly sweet, and filled with delicate coconut flavor in every bite.

French Antilles Coconut Flan (Flan Coco)

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

¾ cup granulated sugar (for caramel)

1 can (14 oz) sweetened condensed milk

1 can (13.5 oz) full-fat coconut milk

½ cup whole milk

3 large eggs

1 cup unsweetened shredded coconut

1 teaspoon vanilla extract

Pinch of salt

Directions

I start by preheating the oven to 350°F (175°C) and placing a kettle of water on to boil for the water bath.

In a small saucepan over medium heat, I melt the granulated sugar, gently swirling the pan until it turns into a deep amber caramel. I immediately pour the caramel into a 9-inch round baking dish, tilting the pan quickly to coat the bottom evenly. I let it sit and harden.

In a large mixing bowl, I whisk together the sweetened condensed milk, coconut milk, whole milk, and eggs until smooth. Then I stir in the shredded coconut, vanilla extract, and a pinch of salt, mixing until everything is fully combined.

I pour the coconut custard mixture over the hardened caramel. Then I place the flan pan inside a larger baking dish and carefully pour hot water into the outer dish until it reaches halfway up the sides of the flan pan.

I bake it for 45 to 55 minutes, until the center is just set but still slightly jiggly. After baking, I remove it from the water bath and let it cool to room temperature before refrigerating it for at least 4 hours, or overnight.

When I am ready to serve, I run a knife around the edges and invert it onto a serving plate, allowing the caramel to flow beautifully over the top.

Servings and Timing

I prepare this flan in about 15 minutes. The cooking time is approximately 55 minutes, making the total time around 1 hour and 10 minutes, not including chilling.

This recipe serves 8 people comfortably.

Each serving contains approximately 320 kcal.

Variations

I sometimes like to add a tablespoon of dark rum to the custard mixture for a deeper Caribbean flavor. When I want a more intense coconut taste, I replace the whole milk entirely with additional coconut milk.

For a smoother texture, I blend the custard mixture instead of whisking it. If I prefer a more refined finish without coconut texture, I strain the mixture before pouring it over the caramel.

Occasionally, I sprinkle a little toasted coconut on top after inverting the flan for added aroma and presentation.

Storage/Reheating

I store the flan covered in the refrigerator for up to 4 days. I keep it tightly wrapped or in an airtight container to prevent it from absorbing other fridge odors.

I do not reheat this flan, as I find it tastes best served chilled or slightly cool. If it has been in the fridge for several hours, I sometimes let it sit at room temperature for about 15 to 20 minutes before serving to soften the texture slightly.

FAQs

Why did my caramel harden too quickly?

I find that caramel naturally hardens fast once poured into the pan. This is completely normal. As the flan bakes, the caramel softens again and transforms into a smooth sauce.

How do I know when the flan is done baking?

I gently shake the pan and look for a slight jiggle in the center. If it moves like gelatin but is not liquid, I know it is ready. Overbaking can make the texture firm instead of silky.

Can I make this flan ahead of time?

I actually prefer making it a day ahead. The chilling time allows the flavors to develop and the texture to fully set, making it easier to unmold.

Can I freeze coconut flan?

I do not recommend freezing it because the texture can become watery and grainy once thawed. I find it is best enjoyed fresh from the refrigerator.

What if I do not have a water bath?

I strongly recommend using a water bath because it ensures gentle, even cooking. Without it, I notice the custard can curdle or crack due to direct heat.

Conclusion

I truly enjoy preparing this French Antilles Coconut Flan (Flan Coco) whenever I want a dessert that feels both tropical and classic. The creamy coconut custard combined with the rich caramel topping creates a beautiful balance of flavor and texture. It is simple, elegant, and always a satisfying way for me to bring a taste of the Caribbean to my table.

📖 Recipe:

French Antilles Coconut Flan (Flan Coco)

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Author: Cheryl
Total Time: 1 hour 10 minutes (plus chilling time)
Yield: 8 servings
Diet: Vegetarian

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Description

A silky and creamy French Antilles Coconut Flan (Flan Coco) topped with rich golden caramel, featuring delicate coconut flavor and a smooth custard texture for an elegant tropical dessert.