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 is 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 bit of a magical flan since 2 textures are created during cooking. A soft grated coconut base and a creamy flan filling.
- difficulty level : very simple to make! You won't need any special equipment. Cooking is done in a bain-marie to obtain a very creamy 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 creaminess, but you can also use semi-skimmed milk.
- sweetened condensed milk : this makes the flan creamy and sweetens it at the same time.
- vanilla : I add some to reveal the coconut flavor.
- 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.
How to make a Caribbean coconut flan?
- prepare the caramel : we cook the powdered sugar with a little water to obtain a nice golden and liquid caramel which we pour into a flan mold.
- 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 : we place this mold in a larger mold, which we fill with very hot water. Using a kettle is more practical.
- refrigerate before serving : for the Caribbean coconut flan to be easily removed from the mold, it must hold its shape 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: if it is not cold enough, it will collapse on the serving dish (that would be a shame!). To ensure that the caramel flows onto the flan when unmolding, 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 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:
- Very moist coconut cake
- No-Bake Raspberry Cheesecake
- Extra moist chocolate banana cake
- Dessert 3 chocolates
- Far Breton with prunes
- No-Bake Speculoos Cheesecake
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
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!
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
Prepare in advance
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.
Video
Notes
Once cooked and cooled, you can keep this coconut flan for about 5 days in the refrigerator in an airtight container.
How good this flan is. You make me want to make it again.
Thanks to you! See you soon :)
Hello, thank you for your recipe.
This West Indian coconut flan is truly delicious.
I rate 5 stars
And I like your blog
Thanks to you Emilien, glad you like my recipes! See you soon :)
Another delicious dessert!! Thank you for your recipes, they are a success every time...
Thank you, Hélène, I'm glad you like it! See you soon :)
Thank you for this recipe. Delicious!
Thank you Martine! See you soon :)
I love making flan, it's excellent and everyone asks for more.
Thank you Christine! See you soon :)
Hello Aurelie,
This pretty coconut flan is catching my eye... Does it work with unsweetened condensed milk too?
Have a nice evening and thank you for this recipe!
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). However, you have to add sugar separately according to your tastes. See you soon :)
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
Hello Mathilde, it's a metal cake mold that I use (I give the size of mine in the recipe). See you soon :)
Thank you for this excellent recipe, which I have made several times.
Thank you Mathilde! See you soon :)
But what a delight! my husband is addicted
Thank you Marie-Laure, Oh that I understand :) Mine is also a fan! See you soon :)
Do you think a touch of rum will add more flavor?
Yes why not, if you like alcohol in desserts! 1 or 2 tbsp I think. See you soon :)
Excellent recipe, excellent result and all the friends around the table asked me to share the recipe! Thank you!!
Great, thank you very much Gaëlle! :)
Hello Céline, this could be due to several things: your oven (some heat less than others, which is why you have to adapt it according to your oven), the mold you use (more or less thick it doesn't heat the same), the height of your bain-marie for cooking, etc.
From what you say, it is not cooked enough and the caramel was not softened enough at the very end (before unmolding).
If you liked the taste, you're on the right track :) See you soon
Hello
it makes you want !
Can I replace the milk with sheep's milk?
Thank you
Hello Sandrine, yes you can replace with sheep's milk. As it is fattier, the result will be even more creamy/delicious. Goodbye :)
This cake was a hit! So greedy, a treat, thank you!
Thank you Valerie! It's true that we really like this flan :) See you soon!
This recipe is tip top, you can really feel the creaminess thanks to the milk without it being heavy. For the caramel, I bought it ready-made and poured 60 gr into it.
thanks again
Thanks Jasmine for your feedback! Goodbye :)
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
Hello Isabelle, thank you for your feedback! It probably comes from your mold - or the cooking level of the caramel. Don't hesitate to add very hot water and/or leave it a little longer than 10 minutes. See you soon :)
Very disappointed, this is not my first coconut flan, I followed the recipe to the letter, after unmolding the flan completely collapsed, I cooked it for 1 min + 50 min, the taste is there, no problem, but in terms of cooking there is a blunder...
Hello Sandra, if your flan collapsed, it's either because your mold was unsuitable (too thick to cook a flan, look at my mold in the photo), or it's because of your ingredients (which don't strictly match my list of ingredients). This is a recipe that my readers really appreciate. See you soon :)
Can you make flan in cake domes?
Top recipe!
The texture of the cream is perfect and the taste delicious.
Thank you Gwendoline for your feedback!
Hello,
Can you make this flan on Friday evening for Sunday lunch or is it better to make it the day before?
thank you for your comeback
The recipe looks delicious!
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 :)
Excellent recipe. The dish makes an impression when it arrives on the table!
I followed the recipe to the letter the first time.
The 2nd, I reduced the coconut a little (100g) and made the caramel after mixing the other ingredients, it helped to make it more liquid.
A delight!
Thank you Géraldine for your feedback! See you soon :)
This island-flavored delicacy is my 5th creation on the blog, after the choco-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.
My pleasure ! I'm really happy that you like all these desserts anyway! See you soon for next recipes :)
hello can have it in allu trays
Hello Pauline, I can't answer you, I've never tried... See you soon :)
Hello
Your coconut flan is very good
See you soon
Thank you very much Catherine! See you soon :)
This recipe is a keeper! Thank you for sharing.
Thank you Angie!
Hello,
And another great recipe thanks to you! I just unmolded the flan made yesterday and that 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 like a lunch box and the proportions of the recipe correspond very well, the cooking and unmolding too while following exactly the times indicated in the recipe. Thanks again and congratulations
Thank you very much Bruno! I am delighted that you like this coconut flan! See you soon :)
Hello, this flan is excellent. I have already made it several times and we enjoy it just as much! Thank you lilie
Thank you very much Marie! Glad you like it :) See you soon
For Bruno, it works very well too, using a silicone mold.
❤️ I love it ☺️
Thank you!
BJ thanks for the recipe
I will prepare it today
Hello from Guyana
Delicious recipe! This flan is always appreciated, a real treat! Thank you for this recipe . With the explanations, you can't miss it!
Thank you very much Marie for your comment! Glad you like this flan so much! See you soon :)
I tested the recipe. Perfect. I would like to know if I have to heat the milk? Thank you for your answer
Hello Laurette, so to answer you, no, the condensed milk does not need to be heated. You just have to incorporate it at room temperature following the instructions in the recipe. See you soon :)
Hello, I don't really like caramel.
So I serve it with a red fruit coulis and it's delicious, here's another variation.
Test!
Thank you Marie Jeanne for your suggestion! Glad you like this coconut flan in any case, see you soon :)
Hello. Before testing I notice that for the caramel you indicate 65gr of water in the ingredients and in the preparation you speak of 45gr. I know that caramel is a precise preparation. Please tell me if it is 45gr or 65gr. And thank you for your recipes
Hello Chantal, to answer you, it is clearly specified in my recipe to first put 45g of water then pour the rest of the cold water to stop the cooking. The quantities are therefore good, do not worry. I hope you will like the flan! See you soon :)
I have had nothing but compliments for this flan.. thank you for the recipe
Thank you very much Rosemay! Glad your loved ones liked it :) See you soon
Hello,
I tried to make this flan the day before for a lunch the next day; should I leave it in its mold all night or is it better to unmold it in 4 hours? I hope it works because I have a glass mold! :/
Hello Greta, you can leave it overnight, the important thing is to warm the bottom of your mold in hot water as explained in the recipe so that it comes out easily :) See you soon
This flan is so good! Easy to make and always appreciated! Thank you for this excellent recipe
Thank you very much Marie! I'm glad you like it so much! See you soon :)
Hello, this flan is a real treat.
Snacking at a friend's house is a must
Thank you! See you soon :)
Easy, quick and effective, an excellent recipe for those who like to cook without spending too much time on it!!!
The flank is delicious.
Thank you
Thank you very much Virginie! See you soon :)
Very good recipe. All my friends loved it, I recommend it.
Hello! What can I use instead of sweetened condensed milk? I don't have any? Sugar + crème fraîche/milk? Thank you.
Hi Lucas, you can't substitute sweetened condensed milk here. It's the basis of the recipe. You can find it at the supermarket. See you soon :)
A delight, my guests loved it
Thank you Marylene! See you soon :)
This coconut flan is a real delight.
I followed the recipe to the letter except that I used whole milk.
I highly recommend this recipe for coconut lovers.
Thank you Martine! See you soon :)
Very good flan, I added a sachet of vanilla sugar in addition to the vanilla pod
I think that with brown sugar caramel it will be more local
Maybe you should put some baking paper on the bottom of the mold because the caramel stuck.
Excellent recipe. However, 80g of coconut is enough.
Thank you Dada, see you soon :)
Done, tested and approved! Super good
My family was super happy. We had a great time.
Thank you very much Patricia! See you soon :)
Excellent! I've made it three times already and everyone loves it... a light dessert with a beautiful presentation.
Great, thanks Aurélie! See you soon :)
Very good even though I didn't have coconut milk
Thanks Myriam! I'm so glad it worked, but with coconut milk, the flavor is even better. See you soon :)
A very easy and delicious recipe
Thank you Hélène, I'm delighted you liked the recipe, see you soon :)
Hello and thank you for the recipe.
Why is the milk measured in grams? Is the equivalent in ml often indicated on the box? In stores, you can find coconut milk and coconut cream; are they the same?
Thank you for your feedback. Regards
Hi Nathalie, I always use grams because it's more precise. Keep in mind that 1g = 1ml for most liquids. That's what I do in the store. Coconut milk and coconut cream aren't the same; the cream is more concentrated than the other. See you soon :)
Hello
Another success, easy and good.
Do you think it could also be made successfully in individual ramekins?
Thank you for your recipes, I'm a fan.
Hi Marcela, thank you! Yes, you can try it; the hardest part will be determining the ideal cooking time for individual pots. See you soon :)
Recipe for Caribbean Flan followed step by step, having read all the good comments beforehand, so that the recipe would be perfect, such as using whole milk for example...which I never did before!
Such a simple recipe and a real treat. It keeps very well, so it can be made 2-3 days before the meal.
Great, thanks Blandine! See you soon :)
I made this recipe for the first time
Simple and easy because the process to follow is well detailed and the dosages are correct.
Thanks JC! See you soon :)
Coconut flan made in individual portions in glass ramekins (12 servings). I made the recipe twice, once with sweetened condensed milk and once with unsweetened condensed milk plus sugar. The second version was better and allowed me to control the sugar content.
The guests thoroughly enjoyed themselves both times. Thank you.
Thank you! See you soon :)
Excellent
Thank you! See you soon :)
A very good recipe, enjoyed with my family at lunchtime today. I used unsweetened condensed milk and added coconut blossom sugar – delicious!
Thanks Véronique for your feedback, see you soon :)
Delicious !
Thank you Chantal! See you soon :)
Great recipe, really creamy, a real treat!
Thank you Hortense! See you soon :)
I've been making this coconut flan for years; it's an easy, economical, and delicious cake. I've given the recipe to many friends who make it again and again for their children and grandchildren, who absolutely love it. Thank you!
Oh, that's great then! See you soon, Martine :)