Caribbean Coconut Flan

This Caribbean coconut flan is silky, light, and refreshing. With a thin coat of caramel and shredded coconut on top, every bite is delectable.

Flan is one of the easiest and most common desserts made in the Caribbean and throughout South America.

It is a custard made with eggs, milk, and sugar. Its great versatility, which allows for hundreds of combinations with different ingredients, has made this dish the perfect ending to any meal.

The history of flan

Although flan is associated with Latin American or European cuisine, flan’s origins date back to ancient Rome. Originally, it was a kind of savory pudding or custard called “tyropatina,” made with pepper and fermented fish.

During the Middle Ages, flan became an ideal food for Lent in Europe. Its sweet version, made without meat, was perfectly in line with the dietary restrictions of that time.

During the 7th century, the term flan became popular to name this dish, which comes from the French word flado meaning “cake or flat object”. At that time, the sprinkling of pepper on its surface, as the Romans used to do, was no longer used and had been replaced with sugar.

From that time on, it started to become popular in many countries, with new versions emerging from the common base of eggs, milk, and sugar.

Nowadays, the most popular recipes have eggs, sweetened condensed milk, and evaporated milk.

Ingredients

In the Caribbean, the basic flan combination of egg, milk, and sugar took on the local coconut and vanilla flavors.

The ingredients for this dessert are relatively simple:

• sugar
• eggs, at room temperature
• coconut milk
• sweetened condensed milk
• unsweetened shredded coconut
• vanilla extract

How to prepare coconut flan

There are only a few steps to preparing coconut flan. Making the hard caramel and plating the flan require the most attention. Outside of those steps, flan is quite simple and straightforward to make.

1. Start by making the hard caramel. In a saucepan heat sugar until golden or amber in color. Immediately pour the caramel into a bundt cake pan.
2. Make the custard. Blend the rest of the ingredients and pour into the prepared pan. Cover with foil.
3. Prepare a water bath to bake. Place the bundt pan in a roasting pan and fill the roasting pan with 2 inches of hot water.
4. Bake for 50 minutes. Remove the foil, and bake for another 15 minutes.
5. Cool and chill. Let the flan cool enough to place it in the refrigerator. Then chill it for at least 4 hours, or overnight.
6. Plate the flan. Run a knife around the edge of the pan then place a serving dish upside down on top. Flip and remove the pan.
7. Garnish. Sprinkle shredded coconut on top and serve.

Variations

To give this flan more of a tropical flavor, you can add 1 tablespoon of dark Rum (or 1/4 teaspoon of Rum extract) to the blender.

Can I use a different pan?

If you would like to make smaller individual flan, bake it in 8 to 10 (6-ounce) ramekins (placed in the water bath) for a total of 1 hour.

Tips for making flan

• Have your pan ready before starting to make the caramel.
• Stir the caramel constantly, and remove it from the heat as soon as it’s an amber color.
• Chill the flan. Flan needs time to set. If you try to remove it while warm, it will come apart.

How to store and freeze coconut flan

This coconut flan can be refrigerated for up to 5 days in an airtight container.

You can freeze flan for up to 2 months, and it will keep the same texture and flavor. If freezing, defrost the flan overnight in the refrigerator.

Flan is not just a delicious dessert, but a culinary heritage that has evolved and adapted to the tastes and traditions of countless cultures.

Whether as a comforting home-made dessert or as an elegant conclusion in a luxury restaurant meal, it continues to conquer palates around the world.