Description
Flan Coco is a traditional dessert from the French Antilles, known for its creamy, custard-like base and tropical coconut flavor. The dessert creates two distinct layers during baking: a soft coconut base and a rich custard layer topped with a golden caramel glaze. It’s a light yet indulgent treat, perfect for any occasion.
Ingredients
Units
Scale
For the Caramel:
- 1/2 cup (100g) granulated sugar
For the Flan:
- 1 can (14 oz or 400ml) sweetened condensed milk
- 1 1/4 cups (300ml) coconut milk
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup (95g) unsweetened shredded coconut
Instructions
- Prepare the Caramel:
- In a small saucepan over medium heat, melt the sugar without stirring. Swirl the pan occasionally to ensure even melting.
- Once the sugar turns a golden amber color, immediately pour it into the bottom of a loaf pan, tilting the pan to coat evenly. Set aside.
- Prepare the Flan Mixture:
- Preheat your oven to 350°F (180°C).
- In a large mixing bowl, whisk together the sweetened condensed milk, coconut milk, eggs, and vanilla extract until smooth.
- Stir in the shredded coconut.
- Assemble and Bake:
- Pour the flan mixture into the loaf pan over the hardened caramel.
- Place the loaf pan inside a larger baking dish. Add hot water to the larger dish, filling halfway up the sides of the loaf pan.
- Carefully transfer to the oven and bake for 50–55 minutes, or until the flan is set with a slight jiggle in the center.
- Cool and Unmold:
- Remove from the oven and water bath. Allow to cool to room temperature, then refrigerate for at least 4 hours or overnight.
- To unmold, run a knife around the edges of the flan. Place a serving plate over the loaf pan and quickly invert.
- Serve:
- Garnish with extra shredded coconut if desired. Slice and serve chilled.
Notes
- Use caution when working with hot caramel, as it can burn quickly.
- A water bath is essential for even cooking and a smooth texture.
- Chill thoroughly before unmolding to ensure the flan holds its shape.