FRENCH ANTILLES COCONUT FLAN (FLAN COCO) Recipe

I have perfected a French Antilles Coconut Flan that mixes silky caramel with coconut milk, eggs, sweetened condensed milk, and evaporated milk. I call it The Best Flan Recipe because the flavor combination creates a fresh dessert sensation. I share this twist on tradition with fellow food lovers.

I’ve been playing around in the kitchen recently and figured I’d try a unique twist on a classic French Antilles Coconut Flan. This recipe instantly caught my eye because it uses a luscious mix of ingredients like coconut milk, sweetened condensed milk, and evaporated milk, along with 6 large eggs that give it a wonderfully smooth texture.

I started by turning 1 cup of sugar into a caramel and it really transformed the dish into something spectacular. A splash of vanilla extract and a pinch of salt add a subtle yet exciting depth to the flavor.

I love experimenting with making flan and this version quickly became one of my favorite coconut milk flan recipes. Its creamy, almost sponge-like consistency reminds me of the best flan recipes I’ve ever made, and I can’t wait for you to experience this amazing dessert for yourself.

Why I Like this Recipe

I really love this recipe because the caramel is super rich and gives the flan a sweet, slightly bitter kick that makes every bite interesting. I also dig how the mix of coconut milk with evaporated and condensed milk creates this really smooth, creamy texture that feels a little exotic compared to regular flan. Plus, I enjoy the challenge of doing the water bath baking method—it’s fun to watch my dessert set perfectly even if I mess up a little along the way sometimes. Lastly, every time i make it, i love the way it smells in my kitchen, like a sweet, tropical treat that makes me feel like i’m on vacation.

Ingredients

• Sugar: gives a rich caramel sweetness and lots of quick carbs to the flan
• Eggs: offer protein and create a smooth, custardy texture that holds the dish together
• Coconut milk: brings a tropical vibe and healthy fats, making the flan creamier
• Sweetened condensed milk: ups the sweetness and adds a thick, dense creaminess
• Evaporated milk: adds dairy smoothness and flavor without over-sweetening the treat
• Vanilla extract: introduces an aromatic, subtle sweet note that lifts the overall flavor
• Salt: a tiny pinch to help balance and enhance the dish’s flavors

Ingredient Quantities

• 1 cup sugar (for the caramel)
• 6 large eggs
• 400 ml coconut milk (1 can)
• 400 ml sweetened condensed milk (1 can)
• 400 ml evaporated milk (1 can)
• 1 teaspoon vanilla extract
• A pinch of salt

How to Make this

1. Preheat your oven to 350°F and set a rack in the center.

2. In a small saucepan, melt the cup of sugar over medium heat, stirring occasionally until it turns a deep golden color. Quickly pour the caramel into a 9-inch round baking dish, tilting it to cover the bottom evenly.

3. In a large bowl, beat the 6 eggs and then add the coconut milk, sweetened condensed milk, and evaporated milk all together.

4. Stir in the teaspoon of vanilla extract and a pinch of salt until everything is combined well.

5. Carefully pour the egg and milk mixture over the set caramel in the baking dish.

6. Place the baking dish into a larger deep roasting pan and fill the pan with hot water so that it comes up about halfway up the sides of the flan dish.

7. Bake the flan in the water bath for about 50 to 60 minutes until it’s just set in the center. You can poke a knife in the center and if it comes out clean then it’s done.

8. Remove the dish from the water and let it cool to room temperature, then cover with plastic wrap and chill in the refrigerator for at least 4 hours or overnight.

9. To unmold, run a knife around the edges, then quickly invert onto a serving plate so the caramel covers the flan as a sauce. Enjoy your French Antilles Coconut Flan!

Equipment Needed

1. Oven – You need one that preheats to 350°F.
2. Small saucepan – For melting the sugar to make caramel.
3. 9-inch round baking dish – This is what you’ll use to set up the caramel and flan mix.
4. Large bowl – Use it to beat the eggs and mix in all the milk ingredients.
5. Whisk or fork – Needed for beating the eggs well.
6. Measuring cups and spoons – For getting the right amounts of sugar, milk, vanilla extract, and salt.
7. Large deep roasting pan – Required for creating the water bath while baking.
8. Oven mitts – To safely remove hot pans from the oven.
9. Knife – To test if the flan is set and later to help loosen the edges for unmolding.
10. Plastic wrap – For covering the dish while it chills in the refrigerator.
11. Serving plate – To invert the flan onto once it’s chilled and ready to serve.

FAQ

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

• Sugar for the caramel: If you dont have regular white sugar, you can try using light or dark brown sugar. The flavor may be a little different but still yummy.
• Coconut milk: If you’re out of coconut milk, you can mix full-fat milk with a bit of coconut extract. It ain’t exactly the same but it’ll do in a pinch.
• Sweetened condensed milk: Instead of a can of this, you can make your own by simmering heavy cream with sugar. It might take a bit more time but the taste comes pretty close.
• Evaporated milk: You could replace this with whole milk that’s been gently reduced on the stove to thicken it up a bit. It works well if you dont mind a little extra effort.

Pro Tips

1. When you’re making the caramel, keep a really close eye on it. If you get distracted it can quickly burn, and burnt caramel will mess up the whole taste.

2. Be careful not to overmix the eggs and milks. Mix them just enough so they blend together and you dont create too many bubbles that might ruin the smooth texture.

3. Make sure the water in your baking pan is hot but not boiling hard. Keeping it around the right temperature helps the flan cook evenly without getting too rubbery on the edges.

4. Let the flan cool completely before you try to unmold it. Running a knife around the sides when it’s a bit warm can help it come out more easily without breaking apart.