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
Ingredients:
Caramel
- 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
Preparation:
Caramel
- 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.
LadyMilonguera
How good is this flan. You make me want to do it again.
Lilie bakery
Thanks to you! See you soon :)
Christine
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!
Lilie bakery
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 :)
Mathilde
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 !
Mathilde
Lilie bakery
Hello Mathilde, I use a metal cake mold (I give the size of mine in the recipe). See you soon :)
Marie laure
But what a delight! my husband is addicted
Lilie bakery
Thank you Marie-Laure, Oh that I understand :) Mine is also a fan! See you soon :)
Olivia
Do you think a touch of rum will add more flavor?
Lilie bakery
Yes why not, if you like alcohol in desserts! 1 or 2 tbsp I think. See you soon :)
Gaëlle
Excellent recipe, excellent rendering and all the girlfriends around the table asked me to share the recipe! Thank you!!
Lilie bakery
Great, thank you very much Gaëlle! :)
Lilie bakery
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
sandrine
Hi
it makes you want !
Can I replace the milk with sheep's milk?
Thank you
Lilie bakery
Hello Sandrine, yes you can replace with sheep's milk. As it is fattier, the result will be even more creamy/delicious. Goodbye :)
Valerie
This cake was a hit! So greedy, a treat, thank you!
Lilie bakery
Thanks Valerie! It's true that he really likes this flan :) See you soon!
Jasmine
Tip top this recipe, you can feel the creaminess thanks to the milk without it being heavy. For the caramel, I bought it ready-made and poured 60 gr.
thanks again
Lilie bakery
Thanks Jasmine for your feedback! Goodbye :)
Buckskin
Hello,
I made your recipe. Too good. Worries the caramel remains in the mold when I reverse the flan. Yet put in hot water as directed.
Do you have any idea why?
Thank you very much
Lilie bakery
Hello Isabelle, thank you for your feedback! It's probably your mold – or the level of doneness of the caramel. Do not hesitate to put very hot water and/or leave it a little longer than 10 minutes. Goodbye :)
Sandra
Very disappointed, I'm not on my 1st coconut flan, I followed the Recipe to the letter, after unmolding the flan it completely collapsed, I nevertheless cooked them for 50 min + 15 min, the taste is no problem , maos cooking level there is a blunder…
Lilie bakery
Hello Sandra, if your flan has collapsed, it's either that your mold was unsuitable (too thick to cook a flan, look at my mold in the photo), or it comes from your ingredients (which do not strictly correspond to my list of 'ingredients). This is a very popular recipe with my readers. Goodbye :)
GWENDOLIN
Top recipe!
The texture of the cream is perfect and the taste delicious.
Lilie bakery
Thank you Gwendoline for your feedback!
LAURELEEN
Hello,
Can you make this flan on Friday evening for Sunday noon or is it better to do it than the day before?
thank you for your comeback
The recipe looks scrumptious!
Lilie bakery
Hello Laureleen, I advise you to do it the day before, it will be better and the caramel will not have time to soak up water in the refrigerator. See you soon :)
Olivier
This delicacy with flavors of the islands is my 5th realization of the blog, after the chocolate coconut cheesecake (twice, a killer), the lemon poppy seed cake, the apple clafoutis and the soft orange cake :o))
And I must say that everyone enjoys it every time!! The next will be the fondant Baulois.
So simply thank you for these beautiful recipes, always well balanced and very tasty.
Lilie bakery
My pleasure ! I'm really happy that you like all these desserts anyway! See you soon for next recipes :)
pauline
hello can have it in allu trays
Lilie bakery
Hello Pauline, I can't answer you I've never tried… See you soon :)