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.
  • shredded 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 would 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
4.8 on 93 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!
Prep time20 minutes
Cook time50 minutes
Total1 time 10 minutes
Recipe type: Dessert, Snack
Cuisine: French
Keyword: Flan
Yield: 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


    3th May 2022

    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

      4th May 2022

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

  4. Reply

    Marie laure

    16th May 2022

    5 stars
    But what a delight! my husband is addicted

    • Reply

      Lilie bakery

      19th May 2022

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

  5. Reply


    19th May 2022

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

    • Reply

      Lilie bakery

      19th May 2022

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

  6. Reply


    24th May 2022

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

    • Reply

      Lilie bakery

      25th May 2022

      Great, thank you very much Gaëlle! :)

  7. Reply

    Lilie bakery

    7th June 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

  8. Reply


    July 28, 2022

    5 stars
    it makes you want !
    Can I replace the milk with sheep's milk?
    Thank you

    • Reply

      Lilie bakery

      August 4, 2022

      Hello Sandrine, yes you can replace with sheep's milk. As it is fattier, the result will be even more creamy/delicious. Goodbye :)

  9. Reply


    September 20, 2022

    This cake was a hit! So greedy, a treat, thank you!

    • Reply

      Lilie bakery

      September 22, 2022

      Thanks Valerie! It's true that he really likes this flan :) See you soon!

  10. Reply


    September 26, 2022

    5 stars
    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

    • Reply

      Lilie bakery

      4th October, 2022

      Thanks Jasmine for your feedback! Goodbye :)

  11. Reply


    27th November 2022

    4 stars
    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

    • Reply

      Lilie bakery

      28th November 2022

      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 :)

  12. Reply


    December 4, 2022

    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…

    • Reply

      Lilie bakery

      December 6, 2022

      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 :)

  13. Reply


    29th January 2023

    5 stars
    Top recipe!
    The texture of the cream is perfect and the taste delicious.

    • Reply

      Lilie bakery

      30th January 2023

      Thank you Gwendoline for your feedback!

  14. Reply


    3th February 2023

    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!

    • Reply

      Lilie bakery

      7th February 2023

      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 :)

  15. Reply


    9th February 2023

    5 stars
    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.

    • Reply

      Lilie bakery

      13th February 2023

      My pleasure ! I'm really happy that you like all these desserts anyway! See you soon for next recipes :)

  16. Reply


    11th February 2023

    hello can have it in allu trays

    • Reply

      Lilie bakery

      13th February 2023

      Hello Pauline, I can't answer you I've never tried… See you soon :)

  17. Reply


    September 18, 2023

    5 stars
    Your coconut flan is very good
    See you soon

    • Reply

      Lilie bakery

      September 20, 2023

      Thank you very much Catherine! See you soon :)

  18. Reply


    2th January 2024

    5 stars
    This recipe is a keeper! Thank you for sharing.

    • Reply

      Lilie bakery

      6th January 2024

      Thank you Angie!

  19. Reply


    24th January 2024

    And another great recipe thanks to you! I have just unmolded the flan made yesterday and which we will taste this evening, it is very beautiful, I followed your advice and once again everything went well. For your information, I did not have a metal cake mold and I did not want to test the silicone one for fear that the caramel would destroy it and therefore I used a rectangular glass container L21 x W14 x Ht 7 cm of the lunch box type and the proportions of the recipe correspond very well, the cooking and the unmolding also while following exactly the times indicated in the recipe. Thank you again and well done

    • Reply

      Lilie bakery

      24th January 2024

      Thank you very much Bruno! I'm delighted that you like this coconut flan! See you soon :)

  20. Reply


    March 2, 2024

    5 stars
    Hello, this flan is excellent. I've done it several times already and we enjoy it just as much! Thank you lily

    • Reply

      Lilie bakery

      March 19, 2024

      Thank you very much Marie! Glad you like it :) See you soon

  21. Reply


    March 2, 2024

    For Bruno, it works very well too, using a silicone mold.

  22. Reply


    April 19th

    5 stars
    ❤️ I love it ☺️

    • Reply

      Lilie bakery

      April 24th

      Thank you!


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