French Antilles Coconut Flan (Print Version)
# Ingredients:
→ Coconut Flan Base
01 -
400 ml sweetened condensed milk
02 -
300 ml canned coconut milk
03 -
3 large eggs
04 -
1 teaspoon vanilla extract or seeds from half a vanilla bean
05 -
95 g unsweetened shredded coconut, plus extra for garnish
→ Caramel
06 -
100 g granulated sugar
# Instructions:
01 -
Preheat oven to 180°C with the rack positioned in the centre. Set an ungreased loaf pan nearby.
02 -
Place granulated sugar in a small saucepan over medium heat. Without stirring, allow sugar to melt and bubble, occasionally swirling the pan. Once the caramel turns a rich amber hue, remove from heat and promptly pour into the bottom of the loaf pan, tilting to distribute evenly. Let cool to harden.
03 -
In a large bowl, vigorously whisk together sweetened condensed milk, coconut milk, eggs, vanilla, and shredded coconut until homogenous. Pour mixture into the prepared loaf pan over the set caramel.
04 -
Place the filled loaf pan inside a larger baking dish. Pour enough hot water into the larger dish to reach at least one quarter up the sides of the loaf pan. Bake for 50–55 minutes, until the surface is lightly golden and firm to the touch.
05 -
Remove loaf pan from water bath and transfer to a wire rack. Allow to cool to room temperature, then refrigerate for at least 3 hours until thoroughly chilled.
06 -
To unmould, place the loaf pan in approximately 5 cm of warm water to loosen the caramel. Run a knife around the edges, invert a serving plate over the pan, and swiftly turn out. Finish by sprinkling extra shredded coconut on top before serving.
# Notes:
01 -
Avoid stirring the caramel while melting to prevent crystallisation.
02 -
Allow ample chilling to achieve a firm yet silky texture.