Flan Antillais Coco


4 eggs
1 can of sweet condensed milk (250g+)
1 can coconut milk (400g+)
4 heaped tbsp of coconut powder
6 heaped tbsp of white sugar, 6 drops of lemon juice and 6 tbs of water for caramel making


  1. Preheat oven at 180 degrees.
  2. Cook the caramel is a non-stick pan if possible. When it turns on light brown, take off fire and pour a light layer in the baking tray (either a loaf mould or a small round one because the flan should be tall and not flat). Keep aside.
  3. Handwhisk the eggs first for like 3 mins.
  4. Add the coconut milk, handwhisk for a minute then add the condensed milk. Whisk slowly koz it’s thick… make a homogeneous mixture, then mix in the coconut powder.
  5. Pour this mixture in the baking mould and bain-marie bake: Fill an oven-cookware with water (three-quarter full), place the baking mould in the middle and place the whole thing in the oven.
  6. Let bake for 30mins. Then remove and let cool for like 15mins. Turn baking mould upside down. Tadaaaaa!

I usually refrigerate the flan and remove it 5-10 minutes before serving ❤

Coconut flan
Coconut Flan

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