Begin by heating 1 cup of sugar in a medium saucepan over medium heat. Allow it to melt without stirring, swirling the pan occasionally, until it turns a beautiful amber color—this should take about 8-10 minutes. Once ready, carefully pour the caramel into an ungreased loaf pan, tilting to evenly coat the bottom. Let it cool and harden while you prepare the flan mixture.

In a large mixing bowl, whisk together one can of sweetened condensed milk, one can of coconut milk, four eggs, and one teaspoon of vanilla extract until smooth and well combined. Next, fold in one cup of unsweetened shredded coconut gently to maintain a light texture. This blend of ingredients will create a rich and creamy base for your French Antilles Coconut Flan.

Preheat your oven to 350°F (180°C). Carefully pour the flan mixture over the cooled caramel in the loaf pan. To create a gentle steam bath, place the loaf pan in a larger baking dish filled with hot water—make sure the water reaches about halfway up the sides of the loaf pan. Bake for 50-55 minutes, until the top is golden and the flan is set in the center.

Once baked, remove the loaf pan from the water bath and allow it to cool at room temperature for about 30 minutes. Then, refrigerate the flan for at least 3 hours, or overnight, to let it fully set.

When ready to serve your French Antilles Coconut Flan, take the pan out of the fridge and gently place it in warm water for a minute. This will help loosen the caramel. Run a knife around the edges to detach the flan, flip it onto a serving plate, and watch the caramel drizzle down the sides. Finish with a sprinkle of shredded coconut on top for an extra tropical touch.