Easy Caribbean Coconut Flan
If you enjoy flans, this Caribbean coconut flan, also known as West Indian flan, is sure to become one of your favorites. Made with just four ingredients, including condensed milk and coconut, this recipe is as easy as it is impressive.
With a single preparation, the magic happens during baking: the mixture naturally separates into two delicious layers , a creamy flan with a luscious caramel topping, and a soft coconut sponge base. This dessert is similar to the famous “magic cake” or “impossible cake” thanks to its unexpected transformation.
Deliciously creamy and full of exotic flavor, this coconut flan is a must-try for lovers of tropical sweets.
Table of Contents
How to make West Indian coconut flan?
Making a coconut flan is child’s play! In less than 10 minutes, you have a delicious, exotic dessert ready to pop into the oven.
You will only need a rubber spatula and possibly a hand whisk.
After mixing all the ingredients, simply pour the mixture over a layer of caramel in a loaf pan or any other shape, then bake in a water bath.
At the end of cooking, patience is the key: leave the flan to cool for at least 5 hours before unmolding.
When unmoulded, the coconut flan releases easily to reveal two lovely, distinct layers: one layer of flan and the other of coconut sponge, as if by magic!
Coconut flan is a simple, economical recipe, perfect for adding an exotic touch to your desserts. You can prepare it by mixing whole eggs with condensed milk, or by separating the yolks from the whites and beating them until stiff, but as both methods give the same result, I prefer to avoid the extra step of beating the whites.
This flan can be adapted to different molds, such as a springform pan, a loaf pan, or a savarin mold.
The smaller the mold, the taller the flan will be for an elegant visual effect.
As for the caramel, it’s easy to make your own, but you can also use store-bought caramel if you’re in a hurry.
If you want a thicker layer of flan, add about a third of the flan mixture. For a thinner layer of coconut sponge, reduce the amount of coconut by a third. Adapt to your preferences!
Tips on baking and unmolding
Cooking times may vary from oven to oven. To check doneness, the flan should be stable in the mold, without shaking. Insert a skewer: it should come out dry.
If the top of the flan browns too much before the end of the baking time, cover it with a sheet of aluminum foil to prevent excessive browning.
To facilitate unmolding, refrigerate the flan for at least 5 hours. If it still resists, dip the mold briefly into a pan of hot water (about 10 seconds) to liquefy the caramel, and the flan will slide easily into the serving dish.
Recipe on video
The ingredients:
NB: Find the printable recipe card at the end of the article.
For a loaf pan measuring 24/11/7 cm (9.5 x 4.3 x 2.8 inches ) (with a 1200 ml capacity).
- 1 can of Nestlé sweetened condensed milk, 400 g (14 oz).
- 400 ml (13.5 oz) whole milk
- 3 eggs
- 1 teaspoon vanilla extract
- 80 g (2.8 oz) shredded coconut
For the caramel
- 120 g (4.2 oz) granulated sugar
- 35 ml (1.2 oz) water
- 15 ml (0.5 oz) water to deglaze the caramel.
You can also make this dry caramel with just 150 g (5.3 oz) of sugar.
Preparation steps :
Caramel
1. Place sugar and 35 ml (1.2 oz) water in a saucepan over medium heat to caramelize. Do not stir with a spoon, or the caramel may crystallize.
2. Gently swirl the pan as the sugar begins to caramelize. Once you’ve reached a nice caramel color, turn off the heat and deglaze with 15 ml (0.5 oz ) of water. Cover immediately with a plate to avoid splashing.
3. Pour it into the bottom of the mold and swirl it to evenly coat the surface with caramel.
Tip: To prevent the caramel from hardening too quickly before you coat the bottom of the mold, gently heat the mold on the stovetop. Use oven mitts to avoid burning yourself.
You can also prepare the caramel dry:
1. Put the 150 g ( 5.3 oz) of sugar in a saucepan and heat over low heat. When it begins to color, move the pan without touching the caramel. Remove from heat when golden brown.
2. Immediately pour into the bottom of the mold and stir to spread the caramel all over the bottom.
Making the coconut flan
Preheat the oven to 180°C (350°F).
Note:You can make the coconut flan using whole eggs, or separate them and beat the egg whites until stiff.
In a mixing bowl, mix the condensed milk with the whole eggs (or just the yolks) and vanilla extract.
Add the milk and stir, then add the coconut. Mix well without whisking.
Note: If you have chosen to separate the eggs, beat the egg whites until stiff, then fold them into the previous mixture. Don’t try to smooth the mixture: It’s important that bits of egg white remain on the surface, forming a sort of floating cloud.
Pour this mixture over the caramel in the mould.
Fill an ovenproof dish halfway with boiling water and place the mold in it (bain-marie cooking).
Bake for 50 minutes, more or less depending on your oven. If the top browns quickly before the end of cooking, cover with aluminum foil to prevent over-browning.
Check for doneness with a skewer, which should come out dry. The top of the flan should be firm and golden.
Once cooked, remove from the oven and allow to cool slightly before refrigerating for at least 5 hours. I leave it overnight.
Let the flan cool completely before unmolding it to allow it to set nicely and ensure a smooth release. Before inverting the mold, gently slide a knife or toothpick between the flan and the sides of the mold to make unmolding easier.
This coconut flan, also known as Caribbean flan, is very easy to make and can be presented as mini flans for an elegant dessert assortment.
Enjoy your meal!
FAQ
Can condensed milk be substituted ?
Yes, that’s right! You can replace it with whole milk or coconut milk. When using milk, you’ll need to increase the number of eggs: plan for about 8 eggs for 1 liter of milk, adding 120 g of sugar to sweeten the mixture.
Can coconut be substituted?
I’m often asked this question! Although the recipe will lose its “coconut flan” character, it is possible to make a substitution. Instead of coconut, you can add a batter for sponge cake.
You’ll need 1 egg, 30g sugar, 30g flour and 2 tablespoons oil (optional). Prepare this batter like a sponge cake, then pour the flan mixture over the caramel in the mold and add the sponge cake batter on top. Cooking remains the same.
Carribean Creamy Coconut flan ( flan de coco )
EQUIPEMENTS
INGREDIENTS
For a loaf pan measuring 24/11/7 cm(9.5 x 4.3 x 2.8 inches ) (with a 1200 ml capacity).
- 1 can of Nestlé sweetened condensed milk 400 g (14 oz).
- 400 ml (13.5 oz )whole milk
- 3 eggs
- 1 teaspoon vanilla extract
- 80 g (2.8 oz )shredded coconut
For the caramel
- 120 g (4.2 oz) granulated sugar
- 35 ml (1.2 oz) water
- 15 ml (0.5 oz) water to deglaze the caramel.
- You can also make this dry caramel with just 150 g (5.3 oz) of sugar.
PREPARATION
Caramel
- Place sugar and 35 ml (1.2 oz)water in a saucepan over medium heat to caramelize. Do not stir with a spoon, or the caramel may crystallize.
- Gently swirl the pan as the sugar begins to caramelize. Once you’ve reached a nice caramel color, turn off the heat and deglaze with 15 ml (0.5 oz )of water.
- Cover immediately with a plate to avoid splashing.
- Pour it into the bottom of the mold and swirl it to evenly coat the surface with caramel.
- Tip: To prevent the caramel from hardening too quickly before you coat the bottom of the mold, gently heat the mold on the stovetop. Use oven mitts to avoid burning yourself.
- You can also prepare the caramel dry:
- Put the 150 g ( 5.3 oz) of sugar in a saucepan and heat over low heat. When it begins to color, move the pan without touching the caramel. Remove from heat when golden brown.
- Immediately pour into the bottom of the mold and stir to spread the caramel all over the bottom.
Making the coconut flan
- Preheat the oven to 180°C (350°F).
- Note: You can make the coconut flan using whole eggs, or separate them and beat the egg whites until stiff.
- In a bowl, mix the condensed milk with the whole eggs (or just the yolks) and vanilla extract.
- Add the milk and stir, then add the coconut. Mix well without whisking.
- Note: If you have chosen to separate the eggs, beat the egg whites until stiff, then fold them into the previous mixture. Don't try to smooth the mixture: it's important that bits of egg white remain on the surface, forming a sort of floating cloud.
- Pour this mixture over the caramel in the mould.
- Fill an ovenproof dish halfway with boiling water and place the mold in it (bain-marie cooking).
- Bake for 50 minutes, more or less depending on your oven. If the top browns quickly before the end of cooking, cover with aluminum foil to prevent over-browning.
- Check for doneness with a skewer, which should come out dry. The top of the flan should be firm and golden.
- Once cooked, remove from the oven and allow to cool slightly before refrigerating for at least 5 hours. I leave it overnight.
- Let the flan cool completely before unmolding it to allow it to set nicely and ensure a smooth release. Before inverting the mold, gently slide a knife or toothpick between the flan and the sides of the mold to make unmolding easier.
- This coconut flan, also known as Caribbean flan, is very easy to make and can be presented as mini flans for an elegant dessert assortment.
- Enjoy your meal!
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