Description
Silky and creamy French Caribbean coconut custard topped with a rich golden caramel sauce, combining tropical flavor with elegant presentation.
Ingredients
1 cup granulated sugar (for caramel)
1 can (14 oz) sweetened condensed milk
1 can (13.5 oz) full-fat coconut milk
1/2 cup whole milk
3 large eggs
1/2 cup unsweetened shredded coconut
1 teaspoon pure vanilla extract
Pinch of salt
Instructions
- Preheat oven to 350°F (175°C) and bring a kettle of water to a boil for the water bath.
- In a saucepan over medium heat, melt the sugar without stirring until it turns deep amber. Swirl gently for even color.
- Immediately pour caramel into an 8-inch round baking dish or flan mold, tilting to coat the bottom evenly. Let harden.
- In a large bowl, whisk together sweetened condensed milk, coconut milk, whole milk, and eggs until smooth.
- Stir in shredded coconut, vanilla extract, and salt until fully combined.
- Pour custard mixture over hardened caramel.
- Place the flan dish into a larger baking pan and pour hot water into the outer pan until it reaches halfway up the sides.
- Bake for 45–55 minutes, until the center is just set with a slight jiggle.
- Remove from water bath and cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
- Run a knife around the edges and invert onto a serving plate before serving.
Notes
Add 1 tablespoon dark rum for deeper Caribbean flavor.
Blend custard mixture for a smoother texture.
Replace whole milk with coconut milk for stronger coconut flavor.
Toast shredded coconut before adding for a nuttier aroma.
Store covered in refrigerator for up to 4 days.
Do not freeze as texture may become watery.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French Caribbean
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 36 g
- Sodium: 95 mg
- Fat: 16 g
- Saturated Fat: 12 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 105 mg
