Name: French Antilles Coconut Flan (Flan Coco)
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Caribbean
Ingredients: 3/4 cup granulated sugar (for caramel); 1 can (14 oz) sweetened condensed milk; 1 can (13.5 oz) coconut milk; 1/2 cup whole milk; 3 large eggs; 1 teaspoon pure vanilla extract; Pinch of salt

French Antilles Coconut Flan (Flan Coco) a silky, tropical dessert from the French Antilles, this coconut flan—also known as Flan Coco—brings the flavors of the Caribbean to the table with ease. It’s a baked custard made with coconut milk, sweetened condensed milk, and a touch of vanilla, all resting over a layer of golden caramel that melts into every slice. Creamy, sweet, and gently tropical, it’s the kind of dessert I love making when I want something elegant yet simple.

Why You’ll Love This Recipe

I enjoy this flan because it’s the perfect blend of creamy custard and rich coconut flavor. It’s baked in a water bath, giving it a smooth, delicate texture. The caramel adds a deep, toasty sweetness that balances beautifully with the tropical notes. Plus, the ingredient list is short, the steps are easy to follow, and it feels like a vacation in dessert form. Whether I serve it at a dinner party or keep it in the fridge for a special treat, it never fails to impress.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3/4 cup granulated sugar (for caramel)

1 can (14 oz) sweetened condensed milk

1 can (13.5 oz) coconut milk

1/2 cup whole milk

3 large eggs

1 teaspoon pure vanilla extract

Pinch of salt

Directions

I start by preheating the oven to 350°F (175°C).

Then I melt the granulated sugar in a saucepan over medium heat until it becomes golden caramel—swirling occasionally but never stirring.

I quickly pour the hot caramel into a 9-inch round baking dish, tilting it to coat the bottom evenly, then set it aside to harden.

In a mixing bowl, I whisk together the sweetened condensed milk, coconut milk, whole milk, eggs, vanilla, and a pinch of salt until everything is smooth.

I pour this custard mixture over the cooled caramel.

Next, I place the baking dish into a larger roasting pan and add hot water until it comes halfway up the sides, creating a water bath.

I carefully move the whole setup into the oven and bake for 50 to 60 minutes, until the flan is set but still slightly jiggly in the center.

Once baked, I remove the flan from the water bath and let it cool completely before refrigerating it for at least 4 hours, preferably overnight.

To serve, I run a knife around the edges, then invert the flan onto a serving plate, letting the caramel sauce drizzle over the top.

Servings and timing

Prep Time: 15 minutes

Cook Time: 60 minutes

Total Time: 1 hour 15 minutes

Servings: 8

Calories per serving: 310 kcal

Variations

I sometimes add a tablespoon of dark rum to the custard for a richer, more Caribbean flavor.

If I’m out of whole milk, I’ve used evaporated milk or even almond milk with good results.

For extra texture, I’ve stirred in a few tablespoons of shredded coconut before baking.

Swapping the vanilla extract for coconut extract enhances the tropical flavor even more.

I’ve even made mini flans in ramekins for individual servings—just reduce the baking time to about 35–40 minutes.

Storage/Reheating

Once it’s cooled and fully set, I cover the flan and keep it in the refrigerator for up to 5 days. It tastes just as good cold, but if I want a slightly softer texture, I let it sit at room temperature for 10–15 minutes before serving. I never microwave it, since warming it can make the custard weep and lose its smoothness.

Related Recipes:

Brazilian Coconut Pudding

FAQs

What makes French Antilles flan different from other flans?

French Antilles flan includes coconut milk, which gives it a tropical, slightly nutty flavor. It’s also a bit denser and more aromatic thanks to the use of sweetened condensed milk and vanilla.

Can I make this flan ahead of time?

Yes, and I actually prefer to make it a day in advance. It needs to chill for at least 4 hours, so overnight refrigeration helps it firm up and allows the caramel to soak into the custard.

What can I use instead of a 9-inch baking dish?

If I don’t have a 9-inch round dish, I’ve used a loaf pan or ramekins. I just adjust the baking time accordingly—smaller pans need less time.

How do I know when the flan is done baking?

I look for a slight jiggle in the center when I gently shake the pan. It should be mostly set but still have a little wobble—that’s the sweet spot for creamy flan.

Why did my caramel harden too quickly?

Caramel does set fast once it’s poured, so I make sure my baking dish is ready before I start. If it hardens unevenly, I just pour in the custard—during baking, the caramel will melt and even out.

Conclusion

This French Antilles Coconut Flan is a stunning yet unfussy dessert that brings together tropical flavor and old-world technique. I love how it transforms simple pantry ingredients into something that feels luxurious and comforting at the same time. Whether I’m sharing it at a gathering or savoring a slice quietly with coffee, it always brings a taste of the islands into my kitchen.

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