Flan Coco Antilleans

Sweetened condensed milk coconut flan - Lilie Bakery

A creamy and unctuous dessert, with the good taste of coconut: the Flan Coco Antilleans ! Very easy to prepare, with few ingredients, its flavors transport us directly to the islands… We serve this coconut flan accompanied by a caramel coulis, it's a real delight.

What you will love with this coconut flan recipe

flavors : inside this Caribbean coconut flan, we find the flavor of coconut and that of homemade caramel.

Texture : it's a somewhat magical flan since 2 textures are created during cooking. A soft grated coconut base and a creamy flan filling.

Difficulty level : very easy to make! You will not need any special equipment. The cooking is done in a bain-marie to have a smooth coconut flan.

Coconut caramel flan - Lilie Bakery

Only 7 ingredients for this West Indian coconut flan

  • Granulated sugar : it is thanks to him that we prepare homemade caramel (with a little water).
  • eggs : to give the flan its texture.
  • coconut milk : choose coconut milk briquette (world cuisine section) for its coconut content (about 60%).
  • Milk : I recommend whole milk for smoothness, but you can also take semi-skimmed milk.
  • sweetened condensed milk : this allows you to cream the flan and sweeten it at the same time.
  • vanilla : I add some to reveal the coconut taste.
  • grated coconut : I take finely grated coconut for the flan, and larger coconut shavings for the decoration before serving.

NB: all the quantities are given to you in the recipe at the bottom of the page.

Caribbean coconut flan - Lilie Bakery

How to make a Caribbean coconut flan?

  1. prepare the caramel : cook the powdered sugar with a little water to obtain a golden and liquid caramel which is poured into a flan mould.
  2. prepare the coconut flan : whisk the eggs then add all the other ingredients. Then, this filling is poured into the mold, on the caramel which has set.
  3. cook in a bain-marie : this mold is placed in a larger mold, which is filled with very hot water. Using a kettle is more convenient.
  4. refrigerate before serving : for the West Indian coconut flan to be able to unmold easily, it must hold together well, so long refrigeration is necessary.

My tips for perfectly successful coconut flan

  • to make the caramel : as soon as the golden color is reached, do not wait before pouring it into the flan mold It cools and solidifies very quickly! Shake the mold to evenly distribute the caramel.
  • test the good cooking of the flan : with a wooden skewer inserted into the coconut flan, it must come out dry, otherwise continue cooking for a few minutes.
  • refrigerate the coconut flan for at least 4 hours before unmolding it: if it is not cold enough, it will collapse on the serving dish (that would be a shame!). For the caramel to flow onto the flan when it is removed from the mould, place the mold in a container of hot water for about ten minutes.
Easy coconut flan - Lilie Bakery

How to properly store your West Indian coconut flan?

Once cooked and cooled, you can keep this coconut flan about 5 days in the refrigerator in an airtight container. I do not recommend freezing it, it will change its texture.

Other recipes to try

If you like this kind of desserts to share, I advise you to take a look at these other recipes from the blog:

If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your beautiful coconut flans!

Caribbean coconut flan recipe - Lilie Bakery
Print Pin
5 on 5 votes

Creamy Caribbean Coco Flan with Caramel

A very creamy and melt-in-the-mouth West Indian coconut flan accompanied by its caramel coulis. An easy and very fragrant dessert, ideal to share!
Preparation20 min
Baking50 min
Total1 h 10 min
Recipe type: Dessert, Snack
Kitchen room: French
Keyword: Flan
Quantity: 8 people



  • 160 g Granulated sugar
  • 65 g water

Coconut flan

  • 400 g sweetened condensed milk
  • 260 g whole milk or semi-skimmed
  • 260 g coconut milk in briquettes (60% coconut)
  • 4 eggs
  • 1 cc natural vanilla extract
  • 130 g finely grated coconut
  • Coconut shavings for garnish



  • In a saucepan or small skillet, heat the sugar and 45g of water over medium heat until you obtain a caramel. As soon as its color is golden-amber, add the rest of the cold water to stop the cooking (putting a lid on to avoid splashes).
  • Immediately pour this caramel into the bottom of a cake tin (mine is 24x11cm). Set aside for later.

Coconut flan

  • Preheat the oven to 180° traditional heat. In a bowl, beat the eggs. Then add the sweetened condensed milk, whisk everything to have a homogeneous mixture.
  • Add milk and coconut milk, then mix. Finish by incorporating the vanilla and grated coconut.
  • Pour this mixture into the mold, over the cooled caramel.
  • Place this mold in a large baking dish. Fill the dish 3/4 full with boiling water (with a kettle it is practical). Bake for about 50 minutes. The top of the flan should be golden (it's the grated coconut that rises during cooking). Test for doneness using a wooden pick which should come out dry.
  • Leave to cool out of the bain-marie then place in the refrigerator for at least 4-5 hours. This allows the flan to hold up well when unmolded.
  • Just before unmolding, place the mold in hot water for 10 minutes to liquefy the caramel. Pass the blade of a knife all around to detach the flan from the mould.
  • Unmold upside down directly onto the serving platter. The caramel flows on the flan. Optionally, sprinkle with shredded coconut and serve.



Once cooked and cooled, you can keep this coconut flan for about 5 days in the refrigerator in an airtight container.
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)



  1. Reply


    April 22th

    5 stars
    How good is this flan. You make me want to do it again.

    • Reply

      Lilie bakery

      April 25th

      Thanks to you! See you soon :)

  2. Reply


    April 25th

    Hello Aurelie,
    This pretty Coco flan catches my eye… With unsweetened condensed milk, does that work too?
    Have a nice evening and thank you for this recipe!

    • Reply

      Lilie bakery

      April 27th

      Hello Christine, yes it is possible (even if the sweetened condensed milk here does not make the flan too sweet, because it is mixed with 2 other milks). On the other hand, you must add sugar separately according to your tastes. See you soon :)

  3. Reply


    May 3th

    Hello and thank you for all these divine recipes!

    Quick question about the mold used for this flan: is it a mold designed for this type of cream? I.e. a mold with low edges? Is it possible to have the reference of yours?

    Thank you very much in advance !


    • Reply

      Lilie bakery

      May 4th

      Hello Mathilde, I use a metal cake mold (I give the size of mine in the recipe). See you soon :)

  4. Reply

    Marie laure

    May 16th

    5 stars
    But what a delight! my husband is addicted

    • Reply

      Lilie bakery

      May 19th

      Thank you Marie-Laure, Oh that I understand :) Mine is also a fan! See you soon :)

  5. Reply


    May 19th

    Do you think a touch of rum will add more flavor?

    • Reply

      Lilie bakery

      May 19th

      Yes why not, if you like alcohol in desserts! 1 or 2 tbsp I think. See you soon :)

  6. Reply


    May 24th

    5 stars
    Excellent recipe, excellent rendering and all the girlfriends around the table asked me to share the recipe! Thank you!!

    • Reply

      Lilie bakery

      May 25th

      Great, thank you very much Gaëlle! :)

  7. Reply

    Lilie bakery

    June 7, 2022

    Hello Céline, this can come from several things: your oven (some heat less strongly than others, that's why we have to adapt according to our own oven), your mold used (more or less thick that does not heat the same), the height of your bain-marie for cooking, etc.
    From what you say, it is not cooked enough and the caramel has not been softened enough at the very end (before unmolding).
    If you liked the taste, you're on the right track :) See you soon


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