French Antilles Coconut Flan

Discover the enchanting flavors of the French Antilles with this delightful Tropical Coconut Flan recipe. This creamy dessert, infused with sweetened shredded coconut and a luscious caramel layer, is the perfect ending to any meal. The magic of coconut flan lies in its velvety texture and the tropical notes that transport you to sun-kissed beaches and vibrant island life. Whether you’re hosting a dinner party or simply indulging in a treat for yourself, this flan brings a taste of the tropics to your table.

Indulge in the flavors of the French Antilles with this Tropical Delight Coconut Flan recipe! This creamy dessert features sweetened shredded coconut and a rich caramel layer, offering a delightful taste of the tropics. Perfect for dinners or a special treat, this flan combines French culinary finesse with Caribbean flair. Discover the cultural significance and easy steps to create this luscious dessert at home. Elevate your dessert game! #CoconutFlan #TropicalDessert #FrenchAntilles #DessertRecipes #CaribbeanCuisine #FlanRecipe

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Ingredients

1 cup sweetened shredded coconut

1 can (14 oz) sweetened condensed milk

1 can (12 oz) evaporated milk

4 large eggs

1 tsp vanilla extract

1/2 cup sugar (for caramel)

1/4 tsp salt

Fresh mint leaves, for garnish (optional)

Instructions

Prepare the Caramel:

- In a medium saucepan, melt the sugar over medium heat while stirring constantly until it becomes a golden-brown caramel. Quickly pour the hot caramel into a round flan mold or individual ramekins, swirling to coat the bottom evenly. Set aside to cool and harden.

Make the Coconut Mixture:

- In a mixing bowl, whisk together the sweetened condensed milk, evaporated milk, eggs, vanilla extract, and salt until smooth. Stir in the shredded coconut until well combined.

Combine and Pour:

- Pour the coconut mixture over the caramel-coated mold or ramekins.

Bake:

- Preheat the oven to 350°F (175°C). Place the flan mold or ramekins in a large baking dish and fill the dish with hot water halfway up the sides of the flan mold/ramekins to create a water bath. Bake for about 50-60 minutes, or until the flan is set and a toothpick inserted in the center comes out clean.

Cool and Unmold:

- Once baked, remove the flan from the water bath and allow it to cool to room temperature. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight for best results. To unmold, run a knife around the edges of the flan, place a serving plate over the top, and invert.

Serve:

- Garnish with fresh mint leaves if desired and serve chilled. Enjoy this creamy coconut delight!

Prep Time: 20 minutes | Total Time: 1 hour 20 minutes | Servings: 6