📝 About This Recipe
Transport your senses to the sun-drenched shores of the Caribbean with this velvet-smooth Flan de Coco. This quintessential island dessert elevates the classic egg custard with the tropical richness of coconut milk and a hint of shredded coconut for a subtle, delightful texture. Bathed in a deep amber caramel, it is the perfect marriage of sophisticated French technique and vibrant West Indian soul.
🥗 Ingredients
The Golden Caramel
- 1 cup Granulated white sugar (for the caramel base)
- 1/4 cup Water (to help the sugar melt evenly)
- 1/2 teaspoon Lemon juice (prevents crystallization)
The Coconut Custard Base
- 14 ounces Sweetened condensed milk (one standard can)
- 12 ounces Evaporated milk (one standard can)
- 13.5 ounces Full-fat coconut milk (canned, shaken well before opening)
- 1/2 cup Cream of Coconut (such as Coco Lopez, for intense coconut flavor)
- 5 pieces Large eggs (at room temperature)
- 2 pieces Egg yolks (adds extra richness)
- 1.5 teaspoons Pure vanilla extract (high quality)
- 1/2 teaspoon Coconut extract (optional, for deeper aroma)
- 1/4 teaspoon Salt (to balance the sweetness)
- 1/2 cup Unsweetened shredded coconut (finely desiccated)
For Garnish
- 1/4 cup Toasted coconut flakes (large flakes look best)
- 8-10 pieces Fresh mint leaves (for a pop of color)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Place a 9-inch round cake pan or a specialized flan mold (flanera) inside a larger roasting pan to prepare for the water bath.
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2
In a heavy-bottomed saucepan over medium heat, combine the sugar, water, and lemon juice. Stir gently until the sugar dissolves, then stop stirring completely.
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3
Cook the sugar syrup undisturbed for 8-12 minutes. Swirl the pan occasionally as it begins to color. Once it reaches a deep, clear amber (the color of an old penny), immediately remove from heat.
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4
Carefully pour the hot caramel into the cake pan, tilting it quickly to coat the entire bottom and about half an inch up the sides. Set aside to harden.
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5
In a large mixing bowl, whisk the 5 whole eggs and 2 yolks together gently. Avoid over-whisking; you want to break the yolks without creating too many air bubbles.
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6
Slowly whisk in the sweetened condensed milk, followed by the evaporated milk, coconut milk, and cream of coconut until the mixture is uniform.
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7
Stir in the vanilla extract, coconut extract, salt, and the finely shredded coconut. The shredded coconut will naturally float toward the top, creating a lovely crust later.
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8
Pour the custard mixture through a fine-mesh sieve into the caramel-lined pan. This ensures the smoothest possible texture by removing any bits of egg chalazae.
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9
Place the roasting pan on the middle oven rack. Carefully pour hot (not boiling) water into the roasting pan until it reaches halfway up the sides of the flan pan.
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10
Bake for 60 to 70 minutes. The flan is done when the edges are set but the center still has a slight, gelatinous jiggle when nudged.
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11
Remove the flan from the water bath and let it cool on a wire rack at room temperature for about 1 hour.
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12
Cover the pan with plastic wrap and refrigerate for at least 6 hours, preferably overnight. This is crucial for the flan to set and the caramel to liquefy into a sauce.
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13
To serve, run a thin, flexible knife around the edge of the pan. Place a large, rimmed serving plate over the pan and quickly invert it. Let it sit for a moment until you hear the 'plop' of the flan releasing.
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14
Lift the pan off slowly, allowing the golden caramel sauce to cascade down the sides. Garnish with toasted coconut flakes and mint before slicing.
💡 Chef's Tips
Always use a water bath (bain-marie) to ensure the custard cooks evenly without curdling or developing holes. Avoid over-beating the eggs, as incorporated air will cause the flan to rise and then collapse, ruining the silky texture. If your caramel hardens too quickly in the pan, don't worry—it will liquefy again during the baking process. To test for doneness without a thermometer, insert a thin knife halfway between the center and the edge; it should come out clean. For an ultra-smooth 'restaurant style' flan, you can omit the shredded coconut inside the custard and only use it as a garnish.
🍽️ Serving Suggestions
Serve with a side of fresh tropical fruits like mango, papaya, or passion fruit to cut through the richness. A small dollop of lightly sweetened whipped cream on the side adds a lovely textural contrast. Pair with a glass of aged Caribbean dark rum or a hot cup of strong Puerto Rican coffee. For a festive touch, serve alongside a scoop of lime zest sorbet. Leftovers stay delicious for up to 4 days if kept refrigerated in an airtight container.