Coconut flan is a type of flan made with condensed milk and grated coconut. A single preparation is made, but when cooked two layers are formed. A layer of flan with caramel topping on a kind of soft coconut sponge. The effect of this change after baking is quite impressive. You’ll really like this coconut flan, which will become one of your favourite easy desserts.
Coconut flan, easy antillean flan
If you enjoy flans with a firmer texture than a “crème brûlee”, this coconut flan also known as carribean flan, will surely captivate you. It’s a magic cake or impossible cake as it has been renamed.
You have a single preparation in baking pan, but once the cake baked, as if by magic, you end up with two layers. we have a coconut sponge base and a delicious caramel-covered flan on top. The coconut flan is a pure delight.
coconut flan with caramel topping
Coconut flan with caramel topping a “magic flan cake”
This coconut flan or antillean flan is so simple to make and requires very few ingredients. This delightful treat holds significant popularity in the French Antilles, which is why it’s referred to as “flan antillais.”
| Coconut flan, also known as “flan antillais”, is a very easy recipe made with only 4 ingredients. This is a gluten-free recipe. |
What ingredients to make a coconut flan?
Table of Contents
The recipe for coconut flan is based on simple ingredients. You’ll need
Eggs , at room temperature
sweetened condensed milk , a can of 400 g (14 oz) , you can replace it with whole milk
Milk, use whole milk.
Coconut, grated coconut
Sugar, granulated sugar to make a dry caramel.
How to make a coconut flan ?
Making a coconut flan is child’s play. It’s one of those recipes that takes less than 10 minutes to prepare and makes a delicious dessert.
You mix all the ingredients and pour them over a layer of caramel in a cake tin or another mold. You place it in a water bath” Bain-Marie” in the oven for bake it, and that’s it. At the end of cooking, leave it to cool down.
You have to be patient to remove the coconut flan from the mold without any problems. It takes at least 5 hours. The coconut flan is easy to remove from the mould as it falls into the serving dish. You’ll see that, as if by magic, you’ll have two beautiful, separate layers. A layer of flan and a layer of coconut sponge.
| Coconut flan is an easy, cheap recipe and very impressive due to its ease and taste. |
Depending on the recipes, you can beat the egg whites until stiff peaks form or simply mix all the ingredients together Whether or not using beaten egg whites, it’s the coconut that forms this sponge cake-like base.
The coconut flan with stiffly beaten egg whites adds texture to the coconut sponge This is what I used to do.
I’ve been making this recipe for a while with whole eggs. It’s much simple and the result is excellent. You can see the result either in the photos of the flan in the cake tin or in the video.
You can bake the coconut flan in a round cake pan or savarin mould. The result is always beautiful. The smaller the mold, the higher the flan.
For the caramel, you can use store-bought caramel, but I prefer to make it at home. Dry caramel is very easy to make.
Can condensed milk be replaced?
Absolutely, you can replace it with milk or coconut milk. When using milk, increase the quantity of eggs. You will need 8 eggs for 1 liter of milk. You’ll need to sweeten the mixture with 120 g (4.2 oz) of sugar.
Can coconut be replaced ?
I’m often asked this question, and even if the recipe no longer legitimately bears the name of coconut flan, yes, you can replace it. It becomes a magic flan, also known as an impossible cake. You can replace the coconut with a sponge cake.
The sponge “genoise”mixture is made with 1 egg, 30 g sugar (1 oz), 30 g flour (1 oz) and 2 tablespoons cooking oil (optional). The method is the same as for preparing a genoise.
Pour the flan mixture over the caramel, and the sponge cake mixture on top. The baking will be the same way.
Tips on baking and unmolding
Cooking times may vary from one oven to another. The flan must no longer move in the mould. Prick a skewer into the custard; it should come out dry.
If the flan browns too much on top before the end of baking time, cover with aluminum foil.
To make the unmolding easier, after 5 h in the refrigerator, place the mold in a pan of hot water for about ten seconds. This will allow the caramel to liquefy further and the flan to slide easily into the serving dish.
Feel free to see more flan recipes :
French Pastry flan
Magic chocolate flan cake
Recipe for coconut flan in video
Preparation Steps for coconut flan:
| NB : Find the quantity of ingredients in the recipe card at the end of the article, which you can print out. Below are the instructions, also available with visual images. |
You can make the coconut flan using whole eggs as in the video, or separate them and beat the egg whites until stiff.
1. Preheat oven to 180°C (350°F )
Start by making the caramel if you don’t have any
2. Place sugar and water (35 ml )(1.2 oz) in a saucepan over medium heat to caramelize.
3. Do not stir with a spoon to prevent the sugar from crystallizing.
4. Stir the pan when the sugar begins to caramelize. Once you have obtained a nice caramel color, turn off the heat and decook with the 15 ml (0.5 oz) of water. Cover immediately with a plate to avoid splashing.
or prepare dry caramel
put the 150 g (5.3 oz) sugar in a saucepan over low heat. When it begins to colour, move the pan without touching the caramel. Remove from heat when golden-brown.
5. Immediately pour into the bottom of the mould.
Making the coconut flan mixture
1. Mix condensed milk with egg yolks or whole eggs and vanilla.
2. Add milk and shredded coconut. Mix well.
3. Beat egg whites until stiff and add to previous mixture. Do not attempt to smooth the mixture. You need to break the egg whites into stiff peaks, but some pieces should remain on the surface of the mixture, forming a sort of floating cloud.
4. Pour this mixture over the caramel in the mould.
5. Fill an ovenproof dish halfway with boiling water and put the mould in it. ( baking in a”bain-marie” water bath )
6. Bake for about 45 minutes, more or less, depending on your oven. The top of the flan should be solid and golden. Check its baking with a skewer, which should come out dry. Halfway through all baking, place a sheet of aluminium foil over the top to prevent the flan from browning too much.
7. Once cooked, remove from oven and let it cool down slightly before refrigerating for at least 5 hours.
8. Allow the flan to cool completely before unmolding for easy release and achieving the desired flan consistency.
9. Before unmolding, run around a tin knife blade or toothpick between the flan and the sides of the mold.
This Caribbean coconut flan is very simple to make and as mini flans, it will create a beautiful assortment of desserts.
Enjoy your meal
Carribean Creamy Coconut flan ( flan de coco )
Matériel :
Ingredients :
- 400 g (14.1 oz )(a can )Nestlé condensed milk (sweetened)
- 400 ml (14.1 oz ) cold whole milk
- 3 eggs
- 1 teaspoon vanilla powder or extract.
- 80 g (2.8 oz )grated coconut
For the caramel
- 120 g (4.2 oz)granulated sugar
- 35 ml (1.2 oz) water
- 15 ml (0.5 oz) water to decook the caramel.
- You can also make this dry caramel with just 150 g (5.3 oz )of sugar.
Instructions :
- You can make the coconut flan using whole eggs as shown in the video or beat the egg whites until stiff.
- Preheat oven to 180°C (350 °F )
Start by making the caramel
- if you don't have any.
- Place sugar and water (35 ml )(1.2 oz) in a saucepan over medium heat to caramelize.
- Do not stir with a spoon to prevent the sugar from crystallizing.
- Stir the pan when the sugar begins to caramelize.
- Once you have obtained a nice caramel color, turn off the heat and decook with the 15 ml (0.5 oz) of water.
- Cover immediately with a plate to avoid splashing.
- or prepare dry caramel
- Put the 150 g (5.3 oz) sugar in a saucepan over low heat.
- When it begins to colour, move the pan without touching the caramel.
- Remove from heat when golden-brown.
- Immediately pour into the bottom of the mould.
Making the coconut flan mixture
- Mix condensed milk with egg yolks or whole eggs and vanilla.
- Add milk and grated coconut. Mix well.
- Beat egg whites until stiff and add to previous mixture.
- Do not attempt to smooth the mixture.
- You need to break the egg whites into stiff peaks, but some pieces should remain on the surface of the mixture, forming a sort of floating cloud.
- Pour this mixture over the caramel in the mould.
- Fill an ovenproof dish halfway with boiling water and put the mould in it.
- baking in a water bath "bain-marie"
- Bake for about 45 minutes, more or less, depending on your oven.
- The top of the flan should be solid and golden. Check its baking with a skewer, which should come out dry.
- Halfway through all baking, place a sheet of aluminium foil over the top to prevent the flan from browning too much.
- Once cooked, remove from oven and let it cool down slightly before refrigerating for at least 5 hours.
- Allow the flan to cool completely before unmolding for easy release and achieving the desired flan consistency.
- Before unmolding, run around a tin knife blade or toothpick between the flan and the sides of the mold.
- This Caribbean coconut flan is very simple to make and as mini flans, it will create a beautiful assortment of desserts.
- Enjoy your meal
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coconut, cakes, easy recipe, taste, cream,caramel, pastries, dessert