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This smooth coconut and caramel custard is a true staple in Caribbean cooking. Its creamy texture and tropical flavor will whisk you away to the islands without leaving your kitchen.
I first tried this during my trip to Martinique and it's now a must-have at my dinner parties. Everyone always asks me for the details after they take their first bite.
What You'll Need
- For the caramel base
- Sugar 100g: gives that lovely sweetness and amber color
- Water 4 tablespoons: makes the caramel flow better
- For the coconut custard
- Milk 25cl: forms the custard's smooth base
- Coconut milk 25cl: adds that signature island flavor
- Sweetened condensed milk 400g: creates the silky-smooth richness
- Eggs 4: helps the custard set perfectly
- Vanilla bean or natural extract: boosts the tropical flavors
- Shredded coconut 125g: provides authentic Caribbean texture and taste
- Dark rum 1/2 teaspoon optional: adds a hint of island spirit
Step-by-Step Guide
- Making your caramel:
- Put sugar in a pot over medium heat without stirring with any tools. Keep a close eye on it since sugar burns quickly. When it starts changing color, gently swirl the pot to make sure it browns evenly.
- Completing the caramel:
- Once your caramel turns a nice amber color (but not too dark), pour in all 4 tablespoons of water at once. Watch out for splashes as it's super hot. Swirl the pot to mix everything and quickly pour into your loaf pan.
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- Mixing the custard:
- Turn your oven to 350°F (180°C). In a big bowl, beat the eggs then mix in condensed milk, regular milk, and coconut milk. Whisk everything really well until you've got a smooth mix with no lumps.
- Flavor boosters:
- Scrape seeds from the vanilla bean or pour in the extract. If you want, add that half teaspoon of dark rum for a more genuine flavor. Set aside a tablespoon of shredded coconut to sprinkle on top later.
- Last touches and baking:
- Mix the remaining shredded coconut into your liquid blend. Carefully pour this mixture into the pan with the caramel. Put the pan in a larger dish and create a water bath by pouring water halfway up the sides. Bake at 350°F for 50 minutes until the top turns golden.
- Cooling and serving:
- Let the custard cool outside the water bath, then chill for at least 6 hours so it sets properly. To remove from the pan, run a knife around the edges. For easier removal, place the pan in warm water for 5-10 minutes to loosen the caramel. Flip onto a serving plate and top with your saved coconut.
Coconut milk really makes this dish special. I always try to use good quality coconut milk with at least 70% coconut extract for that authentic taste that makes this Caribbean dessert so wonderful.
Storage Tips
This coconut flan stays good in the fridge for 3 days in an airtight container or just wrapped with plastic wrap. Don't freeze it because the texture won't be the same when thawed. The caramel gets more liquid over time, which actually makes the flan even tastier the day after you make it.
Swap Ideas
Can't find freshly grated coconut? You can use dried coconut that's been soaked in warm milk for about 15 minutes. For a lactose-free version, swap regular milk with almond milk and replace condensed milk with coconut milk thickened with 80g of sugar. If you don't like rum, try a bit of almond extract instead for a different but equally tasty flavor.
Background and Heritage
Coconut flan is a signature dessert from the French Caribbean, especially loved in Guadeloupe and Martinique. It's commonly served at family celebrations and shows how French cooking techniques blend with Caribbean ingredients. In the old days, this dessert was cooked in banana leaves for extra flavor. The recipe has gotten simpler over time but keeps its authentic roots through the use of coconut milk and sometimes local rum.
Frequently Asked Questions
- → How do you nail a perfect caramel at home?
Heat the sugar slowly without stirring. Once golden, give the pan a gentle swirl to mix, adding water cautiously at the end.
- → Can you skip the rum in this flan?
Absolutely, the rum's optional. Feel free to swap it for almond extract, or just leave it out entirely.
- → How do you keep flan from sticking to the pan?
Spread caramel evenly in the pan and bake using a water bath. Use a knife along the edges to release it after cooling.
- → Why is the water bath method necessary here?
The water bath ensures the flan cooks gently and evenly, keeping it smooth without any drying out or burning.
- → What's a simple way to fancy up the flan?
A sprinkle of shredded coconut for flair or some fresh fruit for added color works wonderfully!