In brief
- Antillean coconut flan is a caramel custard made with coconut milk and sweetened condensed milk, cooked in a water bath
- Origin: Guadeloupe and Martinique, French Caribbean
- Key ingredients: coconut milk, sweetened condensed milk, eggs, cane sugar for the caramel, grated coconut
- A family dessert served well chilled, often made the day before so it sets properly
Origins and cultural history of Antillean coconut flan
Antillean coconut flan is a Creole variation on the French flan pâtissier, made with coconut milk and sweetened condensed milk rather than cow's milk alone. It is a classic dessert of Guadeloupe and Martinique family kitchens, served chilled at the end of a meal or at family gatherings.
It is sometimes confused with blanc-manger coco, another Caribbean coconut dessert: blanc-manger sets without egg, with a wobblier texture, whereas coconut flan is baked in the oven with eggs, on a caramel base, like a classic flan pâtissier.
What are the essential ingredients of Antillean coconut flan
Antillean coconut flan is made with a few simple ingredients, built around coconut milk and sweetened condensed milk.
- coconut milk
- sweetened condensed milk
- eggs
- cane sugar, for the caramel
- grated coconut
- vanilla
What to know about French Caribbean coconut flan
French Caribbean coconut flan is a family dessert from Guadeloupe and Martinique, baked in a water bath over a layer of caramel. It is made with coconut milk, sweetened condensed milk and eggs, with grated coconut and vanilla. It is served well chilled, after resting in the refrigerator for at least four hours, ideally overnight, which makes it easier to turn out of its mold.
Frequently asked questions about Antillean coconut flan
What is the difference between coconut flan and blanc-manger coco?
Antillean coconut flan is baked in the oven, in a water bath, with eggs and a caramel base, like a flan pâtissier. Blanc-manger coco, on the other hand, sets in the refrigerator without cooking or egg, with a softer, wobblier texture.
Why let the coconut flan rest in the refrigerator before unmoulding it?
Resting in the cold, for at least 4 hours and ideally overnight, allows the flan to firm up properly and the caramel to loosen slightly, which makes it easier to unmould without breaking the flan.
Where can the ingredients for Antillean coconut flan be found in France?
NKOSI sells the coconut milk, sweetened condensed milk and cane sugar for this recipe on nkosiagro.com and ships them from the Paris area within 24 to 72 working hours, to mainland France (2 to 3 working days) and to ten European countries. The minimum order is 39 €: in France, delivery to a pickup point is then free, and home delivery is free from 69 €.
