Embark on a culinary journey to the enchanting French Antilles with our tantalizing Coconut Flan, known as Flan Coco. This tropical dessert combines the rich flavors of sweetened condensed milk, creamy coconut milk, and delicate shredded coconut, creating a dessert that is velvety smooth with a hint of exotic flair. Perfect for any occasion, this dessert is sure to transport your taste buds to sun-kissed beaches and azure waters.
In our family, the French Antilles Coconut Flan holds a special place as a cherished tradition passed down through generations. I remember my grandmother crafting this delectable treat with precision and care, infusing each batch with love and nostalgia for her homeland. Now, as I prepare it for my own family, I’m reminded of those cherished moments spent in the kitchen with her, creating memories that linger long after the last bite is savored. With its silky texture and irresistible aroma, this Flan Coco has become a beloved dessert that brings us together, weaving a tapestry of flavors and memories that endure through time.
“Why This Exotic Dessert Will Enchant Your Palate: French Antilles Coconut Flan”
- Transport yourself to the idyllic shores of the French Antilles with every spoonful of this Coconut Flan, infused with the authentic flavors of the tropics.
- A harmonious blend of sweetened condensed milk, creamy coconut milk, and luscious shredded coconut creates a dessert that is velvety smooth with a delightful tropical twist.
- Easy to prepare yet impressively elegant, this Flan Coco is perfect for both casual gatherings and special occasions, captivating guests with its exotic allure.
- The caramelized sugar base adds a touch of indulgent sweetness, perfectly complementing the creamy coconut custard for a dessert experience that is truly sublime.
Ingredients:
- 400ml sweetened condensed milk (about 14 oz)
- 300ml coconut milk (1 can, approximately 10.15 fl oz)
- 3 large eggs
- 1 tsp vanilla extract (or seeds of ½ vanilla bean)
- 95g unsweetened shredded coconut (plus extra for garnish) For the caramel:
- 100g sugar (about ½ cup)
Instructions:
- Preheat your oven to 350°F (180°C) with a rack in the middle. Prepare an un-greased loaf pan within arm’s reach.
- To make the caramel, place the sugar in a small saucepan over medium heat. Allow the sugar to melt without stirring, shaking the pan occasionally. Once the caramel turns amber in color, immediately remove from heat and pour evenly over the bottom of the loaf pan. Set aside to cool and harden.
- In a large mixing bowl, whisk together the condensed milk, coconut milk, eggs, vanilla extract, and shredded coconut. Pour the mixture over the caramel in the loaf pan.
- Place the loaf pan into a larger baking dish and fill the larger dish with water, reaching at least 1/4 up the sides of the loaf pan. Bake for 50-55 minutes, until the top crust is lightly golden and firm to the touch.
- Transfer the flan to a cooling rack and let cool to room temperature. Chill in the refrigerator for at least 3 hours.
- When chilled, place the pan in warm water for about 2 inches depth to soften the caramel at the bottom. Run a knife around the edges of the pan, then invert a plate over the pan, holding tightly, and quickly turn over.
- Sprinkle with shredded coconut before serving for an extra touch of tropical indulgence.
Notes:
- Be cautious when making the caramel as it can become very hot. Handle with care to avoid burns.
- Ensure the flan is thoroughly chilled before attempting to unmold for best results.
- Garnish with additional shredded coconut for added texture and visual appeal.
- Serve chilled for a refreshing and delightful dessert experience. Enjoy the tropical bliss of French Antilles Coconut Flan!
