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Recette flan coco antillais crémeux

Caribbean Creamy Coconut Flan ( flan de coco )

3.67 de 139 votes
Coconut flan with caramel, smooth and velvety with a melt-in-your-mouth texture. This Caribbean gluten-free dessert takes less than 10 minutes to prepare and forms two delicious layers as it bakes, a silky flan and a soft coconut biscuit made with shredded coconut.
SERVING:8
TOTAL TIME50 minutes
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Course: Dessert
Cuisine: French, West Indian
Author: Rachida

EQUIPEMENTS

INGREDIENTS
 
 

For a loaf pan measuring 24 × 11 × 7 cm (9.5 × 4.3 × 2.8 inches) (with a 1.2-liter capacity)

  • 1 can 400 g / 14 oz sweetened condensed milk
  • 400 ml whole milk
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 80 g shredded coconut

Caramel:

  • 120 g granulated sugar
  • 35 ml water 1.2 fl oz
  • 15 ml water for deglazing (0.5 fl oz)
  • You can also make a dry caramel with 150 g / 5.3 oz sugar, without water.

PREPARATION

Caramel

  • Place the sugar and 35 ml (1.2 fl oz) of water in a saucepan over medium heat to caramelize. Do not stir with a spoon, as this may cause the caramel to crystallize.
  • Gently swirl the pan as the sugar melts and begins to caramelize. Once it reaches a rich golden-brown color, remove from heat and deglaze with 15 ml (0.5 fl oz) of water. Immediately cover with a plate to prevent splattering.
  • Pour the caramel into the bottom of the pan and tilt or swirl it to coat the surface evenly.
  • Tip: To prevent the caramel from hardening too quickly before coating the pan, gently warm the mold on the stovetop. Always use oven mitts to avoid burns.
  • You can also make a caramel dry:
  • Place 150 g (5.3 oz) of sugar in a saucepan over low heat. As it begins to color, gently swirl the pan without stirring. Remove from heat when it reaches a golden brown.
  • Immediately pour the caramel into the bottom of the mold and tilt the pan to evenly coat the surface.

Making the Coconut Flan:

  • Preheat the oven to 180 °C (350 °F).
  • You can use whole eggs or separate them and beat the egg whites until stiff.
  • In a mixing bowl, combine the sweetened condensed milk with the whole eggs (or just the yolks) and vanilla extract.
  • Add the milk and stir, then fold in the shredded coconut. Mix gently, do not whisk.
  • Note : If you choose to separate the eggs, beat the egg whites until stiff, then fold them gently into the mixture. Don’t try to smooth it out, it’s important to leave some bits of egg white on the surface, forming a sort of floating cloud.
  • Pour this mixture over the caramel in the loaf pan.
  • Place the mold in a deep baking dish and fill it halfway with boiling water (bain-marie cooking).
  • Bake for about 50 minutes, depending on your oven. If the top starts to brown too quickly, cover it with a sheet of aluminum foil to prevent over-browning.
  • Check for doneness with a skewer,  it should come out clean. The top of the flan should be firm and golden.
  • Once baked, remove from the oven and let it cool slightly before refrigerating for at least 5 hours. I usually leave it overnight.
  • Let the flan cool completely before unmolding so it sets nicely and releases smoothly. Before inverting the pan, gently run a knife or toothpick around the edges to loosen it.
  • You can also make this coconut flan in mini portions for an elegant dessert assortment.
  • Enjoy your meal!