Flan Coco Antillais (French Antilles Coconut Flan) is a traditional Guadeloupean recipe for a classic flan of an egg, condensed milk and coconut milk custard containing shredded coconut that's sweetened with sugar and flavoured with lime zest and juice. The full recipe is presented here and I hope you enjoy this classic Guadeloupean version of: French Antilles Coconut Flan (Flan Coco Antillais).
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This classic light and airy French-inspired coconut flan is a dessert speciality throughout the French Antilles (Guadeloupe, Martinique, Guyane (French Guiana), Saint Martin [both the French and Dutch sides] and Saint Barthélemy). It's really easy to prepare and you can see why its served as the perfect ending to a meal in homes and restaurants, alike.
Ingredients:
3 eggs
400ml tin coconut milk
400ml sweetened condensed milk
400ml unsweetened condensed milk
1/2 lime (finely-grated zest and juice)
50g shredded coconut
70g white sugar
Method:
Crack the eggs into a large bowl, add the coconut milk, sweetened condensed milk, unsweetened condensed milk and lime zest and juice then whisk to combine. Add the shredded coconut and stir to mix.
Place a small saucepan over medium heat. Melt the sugar and allow to caramelise. As soon as it begins to brown, remove it from the heat and pour it into the bottom of a loaf tin.
Sit the cake tin in a large gratin or roasting dish then pour the egg mixture over the caramel. Boil water then pour this into the roasting tin to form a bain-marie (double boiler).
Transfer to the centre of an oven pre-heated to 180°C and bake for 60 minutes. Remove from the oven and allow the flan to cool completely before removing it from the loaf tin.
To unmould the flan, gently run a knife around the edges of the tin, place an inverted serving plate on top of the cake pan, and turn the pan upside down. Carefully remove the pan to reveal the flan.
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