French Antilles Coconut Flan (Flan Coco) Recipe

I traced the origins of this French Antilles Coconut Flan, and my Coconut Flan contains a surprising technique most home cooks won’t expect.

I never thought a simple flan could make me stop mid bite, but this French Antilles Coconut Flan does. The top is glossy and the center slips like silk, with a coconut milk soul that keeps pulling you back for another spoon.

It tastes like island nights and street markets but somehow also like an old family argument about whose recipe is right, which is the best part. I call it Coconut Flan and every time I bring it people ask if it’s the same as their childhood dessert, even when my version is messy and not perfect.

Try it and see what memory it wakes.

Ingredients

• Granulated sugar makes the glossy caramel top, very sweet, no nutrition value
• Full fat coconut milk adds rich coconut flavor and creaminess, high in saturated fat
• Sweetened condensed milk is super sweet, thick and creamy, loads of sugar and calories
• Evaporated milk is concentrated milk, less sweet than condensed, gives structure and milky richness
• Eggs bind custard, add protein and silky texture, also help set the flan
• Shredded coconut adds chewy texture and coconut fiber, toasty if you brown it, nice crunch
• Dark rum optional, a splash gives warm boozy aroma and depth, not necessary but very tasty

Ingredient Quantities

• 3/4 cup (150 g) granulated sugar for caramel
• 1 can (400 ml) full fat coconut milk
• 1 can (395 g) sweetened condensed milk
• 1 can (354 ml) evaporated milk
• 4 large eggs
• 1/2 cup (45 g) unsweetened shredded coconut
• 1 teaspoon pure vanilla extract
• pinch fine salt
• 2 tablespoons dark rum (optional)
• butter for pan (optional)

How to Make this

1. Preheat oven to 325°F (160°C) and bring a kettle of water to a boil for the water bath. Lightly butter your flan pan or ramekins if you want, then set aside.

2. Make the caramel: place 3/4 cup (150 g) granulated sugar in a small heavy saucepan over medium heat. Let it melt, swirl the pan gently, avoid stirring too hard. When it turns a deep amber, remove from heat and quickly pour into the bottom of your flan pan or divide among ramekins, tilting to coat the bottom. If it hardens, you can rewarm the pan briefly to remelt.

3. In a large bowl whisk 4 large eggs until combined but not foamy. Add 1 can (400 ml) full fat coconut milk, 1 can (395 g) sweetened condensed milk, 1 can (354 ml) evaporated milk, 1 teaspoon pure vanilla extract, a pinch of fine salt, and 2 tablespoons dark rum if using. Stir in 1/2 cup (45 g) unsweetened shredded coconut. Mix until well combined, but don’t overbeat.

4. For a super smooth flan strain the custard through a fine mesh sieve into a pitcher to catch any foam and large coconut bits. If you prefer more coconut texture, skip the straining or pulse the mixture 5 to 10 seconds in a blender instead.

5. Pour the custard slowly over the set caramel in the pan or into ramekins. Tap the pan gently on the counter a few times to release air bubbles.

6. Place the flan pan or ramekins inside a larger roasting pan. Carefully pour the hot water into the roasting pan until it comes about halfway up the sides of the flan pan. Cover the flan loosely with foil.

7. Bake in the preheated oven until the edges are set and the center still has a slight jiggle, about 50 to 60 minutes for a 9 inch pan, or 35 to 45 minutes for individual ramekins.

8. Remove the flan from the water bath and let cool on the counter about 1 hour, then chill in the refrigerator at least 4 hours or preferably overnight. Chilling is key for clean slices.

9. To unmold run a thin knife around the edge, place a serving plate on top and invert quickly. If the caramel is stubborn, dip the bottom of the pan briefly in hot water to loosen it. Garnish with toasted shredded coconut and a little extra rum drizzle if you like, and serve chilled.

Equipment Needed

1. Oven (preheat to 325°F / 160°C)
2. Kettle or small pot to boil water for the water bath
3. Heavy-bottomed small saucepan for making the caramel
4. 9-inch flan pan or 4–6 ramekins (butter them if you want)
5. Large mixing bowl and a whisk — for tossing the eggs and milks together
6. Fine-mesh sieve and a pitcher or large measuring cup for straining and pouring
7. Roasting pan big enough to hold the flan pan/ramekins and the hot water
8. Rubber spatula and a wooden or heatproof spoon for scraping and stirring
9. Measuring cups and spoons, plus tongs or a heatproof glove for handling hot pans

(Note: some lines have casual phrasing, cause I write like I talk, hope thats ok)

FAQ

French Antilles Coconut Flan (Flan Coco) Recipe Substitutions and Variations

• 3/4 cup (150 g) granulated sugar for caramel: swap with light brown sugar 1:1 for a deeper molasses flavored caramel that will set a bit softer, or use coconut sugar 1:1 for a nuttier, less sweet, darker caramel.
• 1 can (400 ml) full fat coconut milk: use 1 can coconut cream instead for extra richness and stronger coconut flavor, or substitute equal parts heavy cream for a very creamy flan with less coconut taste (add 2 tablespoons shredded coconut if you want more coconut notes).
• 1 can (395 g) sweetened condensed milk: replace with homemade condensed milk by simmering 1 1/4 cups whole milk and 1 cup sugar until reduced to about 1 cup, or use canned coconut condensed milk for a dairy free version.
• 4 large eggs: for an eggless flan use 1 cup silken tofu blended smooth plus 2 tablespoons cornstarch to help it set, texture will be slightly different; alternatively, 4 tablespoons cornstarch whisked into 1 1/4 cups milk can thicken but wont be as custardy.

Pro Tips

Tip 1: Watch the caramel like it’s alive, dont walk away. As soon as the sugar goes from pale to deep amber pull it off the heat, cause it keeps cooking from the pan. If it hardens, warm the pan a bit or pour a tablespoon of hot water in and swirl to remelt, but do that carefully or youll get big bubbles.

Tip 2: Dont overbeat the eggs, they make the texture. Whisk just until combined, not fluffy. If your milks are warm, temper the eggs by adding a little liquid first so you dont end up with cooked bits. For an ultra smooth finish strain the custard, but if you like more coconut texture skip the strainer or pulse the mix very briefly.

Tip 3: Use a hot water bath and a kettle to pour the water in, this helps avoid temperature shock and gives a creamier flan. Cover loosely with foil so steam doesnt drip on the top, and start checking early so you dont overbake, the center should still have a slight jiggle.

Tip 4: Chill it well, overnight is best for clean slices. To unmold, run a thin knife around the edge then invert, and if the caramel sticks dip the pan bottom in hot water for a few seconds to loosen. Toast the shredded coconut in a dry pan right before serving, it makes the flavor pop.