Flan à la noix de coco



  • 500 ml (16,90 oz) of milk
  • 1 teaspoon vanilla extract
  • 1 large cup of coconut
  • 5 eggs
  • 400 ml (13,52 oz) of condensed milk

For Caramel

  • 1 teaspoon lemon juice
  • 1 teaspoon of sugar

For Condensed Milk

  • 150 grams (0,33 lbs) of sugar
  • 500 ml (16,90 oz) of milk


Condensed milk making: Add 500(16,90 oz) ml of milk in a saucepan and add 150 grams (0,33 lbs) of sugar. Stir over low heat until the sugar dissolves. Bake for 40-45 minutes when the sugar starts to melt.

First, we prepare the caramel, which is added to the coconut flan. After taking a tea glass of sugar into the pan, add a teaspoon of lemon on it and caramelize it.

Then, for the base, put the eggs in a bowl, add vanilla and beat with the help of a mixer.

Add the prepared condensed milk and cold milk into a saucepan. Cook until the milk boils and then set aside to cool.

When the milk mixture has cooled, slowly add it into the eggs and continue whisking.

When the mixture starts to thicken, add a glass of coconut and whisk again.

Pour the caramel into the baking mold first and spread it evenly. Add the coconut mixture you prepared on it and bake in the oven at 180 (352) degrees for about 45-50 minutes.

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