West Indian coconut flan with salted butter caramel

  • Guests 8 people
  • Preparation 20 minutes
  • Cooking 45 minutes
  • Difficulty Easy

To make this recipe 

Beurre-aux-cristaux-de-sel-beurre-aux-cristaux-de-sel-de-noirmoutier-250g-grand-fermage Noirmoutier sea salt butter Discover the product


  1. 40g Noirmoutier salted butter
  2. 400ml coconut milk
  3. 400g sweetened condensed milk
  4. 85g grated coconut
  5. 3 eggs
  6. 1 vanilla pod
  7. 75g sugar
  8. 100ml single cream

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For the salted butter caramel:

  1. Pour the sugar into a pan and melt over medium heat.
  2. Once it has turned a lovely golden colour, remove from the heat.
  3. Off the heat, carefully add in the cream along with the cubed butter. Whisk over a low heat.
  4. Once your caramel is ready, pour into the base of a cake in and spread it out evenly.

For the flan:

  1. In a large bowl, mix the coconut milk with the sweetened condensed milk.
  2. Add the eggs and mix well.
  3. Finally, add in the grated coconut.
  4. Pour the mixture into the cake tin, then place that tin into a large oven dish filled with water, in order to create a bain-marie in the oven.
  5. Bake in a pre-heated oven for 40 minutes at 180°C.
  6. Remove from the oven and allow to cool completely before serving.

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Enjoy our

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