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.
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.
How to make a Caribbean coconut flan?
- 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.
- 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.
- 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.
- 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.
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:
- Cottage cheese tart and fruit coulis
- Dessert 3 chocolates
- Catalan cream with caramel
- No-Bake Speculoos Cheesecake
- chocolate marquise
- Apple cinnamon crumble
If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your beautiful coconut flans!
Creamy Caribbean Coco Flan with Caramel
- 160 g Granulated sugar
- 65 g water
- 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.
- 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.