📝 About This Recipe
Transport your senses to the white sands of Martinique and Guadeloupe with this velvety Flan au Coco. This French Antillean classic elevates the traditional crème caramel by infusing it with rich coconut milk and a hint of lime zest, creating a tropical masterpiece that is both sophisticated and comforting. The contrast between the bitter-sweet amber caramel and the creamy, shredded coconut base makes it the crowning jewel of any Creole feast.
🥗 Ingredients
The Amber Caramel
- 1 cup Granulated sugar (white refined sugar works best)
- 1/4 cup Water (room temperature)
- 1/2 teaspoon Lemon juice (prevents crystallization)
The Coconut Custard
- 14 ounces Sweetened condensed milk (one standard can)
- 13.5 ounces Full-fat coconut milk (unsweetened, canned)
- 1/2 cup Whole milk (at room temperature)
- 4 Large eggs (at room temperature)
- 1 teaspoon Vanilla extract (pure Madagascar vanilla preferred)
- 1 tablespoon Dark rum (French Caribbean Rhum Agricole is ideal)
- 1 teaspoon Lime zest (finely grated)
- 1/8 teaspoon Ground nutmeg (freshly grated)
- 1 pinch Salt (to balance sweetness)
- 1/2 cup Desiccated coconut (unsweetened, finely shredded)
For Garnish
- 2 tablespoons Toasted coconut flakes (for crunch)
- 8 pieces Fresh mint leaves (for color)
👨🍳 Instructions
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1
Preheat your oven to 325°F (165°C). Place a large roasting pan on the middle rack and begin boiling a kettle of water for the bain-marie (water bath).
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2
In a heavy-bottomed saucepan over medium heat, combine the sugar, 1/4 cup water, and lemon juice for the caramel. Stir once just to moisten the sugar.
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3
Allow the sugar to melt and boil without further stirring. Swirl the pan occasionally as the syrup turns from clear to a deep, golden amber. This should take about 8-10 minutes.
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4
Immediately pour the hot caramel into a 9-inch round cake pan or a flan mold. Swirl the pan quickly to coat the bottom and slightly up the sides before the caramel hardens.
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5
In a large mixing bowl, whisk the 4 eggs gently. You want to break them up without incorporating too much air or creating excessive foam.
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6
Slowly whisk in the sweetened condensed milk until smooth, followed by the coconut milk and whole milk.
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7
Add the vanilla extract, dark rum, lime zest, ground nutmeg, and a pinch of salt. Stir until the aromatics are well distributed.
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8
Stir in the desiccated coconut. Note that the coconut will naturally float to the top during baking, creating a delicious crust that will become the bottom once inverted.
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9
Pour the custard mixture through a fine-mesh sieve into the caramel-lined pan if you want a perfectly smooth texture, then stir the coconut bits back in. Alternatively, pour directly for a more rustic feel.
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10
Place the flan pan inside the roasting pan in the oven. Carefully pour the boiling water into the roasting pan until it reaches halfway up the sides of the flan pan.
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11
Bake for 50-60 minutes. The flan is ready when the edges are set but the center still has a slight, jelly-like jiggle when nudged.
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12
Remove the flan from the water bath and let it cool to room temperature on a wire rack for about an hour.
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13
Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight. This is crucial for the caramel to liquefy and the custard to set.
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14
To serve, run a thin knife around the edge of the pan. Place a large rimmed serving plate over the pan and quickly invert it. Let the caramel sauce cascade down the sides.
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15
Garnish with toasted coconut flakes and fresh mint before slicing into wedges.
💡 Chef's Tips
Always use full-fat coconut milk; low-fat versions will result in a watery flan that lacks the signature creamy mouthfeel. If your caramel hardens too quickly in the pan, don't worry—it will melt back into a sauce during the baking process. Avoid over-beating the eggs to prevent air bubbles, which can cause a 'holey' texture in the finished custard. To test for doneness without a thermometer, insert a thin knife halfway between the center and the edge; it should come out clean. If you prefer a non-alcoholic version, replace the rum with an extra teaspoon of vanilla or a drop of almond extract.
🍽️ Serving Suggestions
Serve with a chilled glass of Ti' Punch (white rum, lime, and cane syrup) for a truly authentic experience. A side of fresh tropical fruits like mango, pineapple, or passion fruit provides a bright acidity that cuts through the richness. Pair with a crisp, dry sparkling wine or a Demi-Sec Champagne for a celebratory dessert course. For an extra touch of indulgence, add a dollop of lime-scented whipped cream on the side of each slice.