Coconut flan Le Bambou Morne-rouge MartiniqueCoconut flan Le Bambou Morne-rouge Martinique
©Coconut flan Le Bambou Morne-rouge Martinique|MDES

Coconut pudding

Preparation15 minutes
Cooking45 minutes


  • 1 can of sweetened condensed milk
  • 1 and a half times this filled with coconut milk
  • 3 eggs
  • 100 g shredded coconut
  • 1 pinch cinnamon
  • 2 tsp vanilla extract
  • Liquid caramel
  • 1 lime
  • 1 dash rum


  1. Beat the eggs into an omelet.
  2. In a mixing bowl, combine the condensed milk, coconut milk, eggs, cinnamon, zest of one lime, vanilla extract, rum and shredded coconut.
  3. Mix until frothy.
  4. Spoon the bottom of the ramekins with caramel and then pour in the preparation.
  5. In an oven preheated to 210°C, place the flan in a bain-marie. Bake for about 45 minutes.
  6. Let cool then store in the refrigerator for a few hours before serving.

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