🥥🍮 Antillean Coconut Flan: A Taste of the Tropics 🌴✨
Immerse yourself in the vibrant flavors of the French Caribbean with every spoonful of this luscious coconut flan. With a creamy texture, rich caramel topping, and a tropical coconut twist, this dessert is pure magic. Perfect for transporting you to a Caribbean paradise without leaving your home!
📋 Ingredients
For the Caramel:
- ✅ 1 cup granulated sugar 🍬
- ✅ 1/4 cup water 💧
For the Flan:
- ✅ 1 can (14 oz) sweetened condensed milk 🥛
- ✅ 1 can (14 oz) coconut milk 🥥
- ✅ 1 cup whole milk 🥛
- ✅ 4 large eggs 🥚
- ✅ 1/2 cup unsweetened shredded coconut 🥥
- ✅ 1 tsp vanilla extract ✨
👩🍳 Instructions
1️⃣ Make the Caramel:
- In a saucepan, cook sugar and water over medium heat until it reaches a deep amber color. Quickly pour the caramel into a round cake pan, tilting the pan to evenly coat the bottom.
2️⃣ Prepare the Flan Mixture:
- In a blender or mixing bowl, combine the sweetened condensed milk, coconut milk, whole milk, eggs, shredded coconut, and vanilla extract. Blend or whisk until smooth.
3️⃣ Assemble and Bake:
- Pour the flan mixture over the caramel in the pan. Place the pan in a larger baking dish and fill the dish with hot water until it reaches halfway up the sides of the flan pan.
- Bake at 350°F (175°C) for 50–60 minutes, or until the flan is set but still slightly jiggly in the center.
4️⃣ Cool and Chill:
- Remove the flan from the water bath and let it cool to room temperature. Refrigerate for at least 4 hours or overnight for the best texture.
5️⃣ Serve:
- Run a knife around the edges of the flan to loosen it. Place a serving plate over the pan and invert to release the flan. Let the caramel drizzle over the top. Garnish with toasted coconut for an extra tropical flair.
✨ Perfect Moments to Enjoy
This flan is ideal for special celebrations, dinner parties, or as an indulgent end to a casual meal. Each bite delivers a rich, creamy escape to the tropics!
✨ Pro Tips
- Golden Caramel Perfection: Watch the caramel closely as it cooks—it can go from golden to burnt in seconds.
- Smooth Texture: Strain the flan mixture through a fine-mesh sieve before pouring it into the pan to remove any egg solids.
- Toasted Coconut Garnish: Toast shredded coconut in a dry skillet over medium heat for a crunchy topping.
❓ Frequently Asked Questions
1. Can I make this flan ahead of time?
- Yes! Flan can be made a day or two in advance and kept refrigerated. In fact, it tastes better after chilling overnight.
2. What if I don’t have a blender?
- You can whisk the flan mixture by hand, ensuring all ingredients are thoroughly combined.
3. Can I use sweetened shredded coconut?
- Yes, but reduce the amount of sugar in the flan mixture to balance the sweetness.
4. How do I prevent the flan from cracking?
- Bake the flan in a water bath and avoid overbaking. Check for doneness by gently shaking the pan—the center should wobble slightly.
🛠️ Common Mistakes and Fixes
1. Caramel hardens too quickly:
- Work quickly when pouring the caramel into the pan. If it hardens unevenly, gently reheat the pan to melt the caramel.
2. Flan is too firm:
- Overbaking can result in a dense texture. Remove the flan from the oven when it’s still slightly jiggly in the center.
3. Caramel doesn’t release:
- Dip the bottom of the flan pan in warm water for a few seconds to loosen the caramel before inverting.
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