Lime Flan with Coconut Caramel

  • Preparation 20 MIN
    Cooking 1 H 30 MIN
    Waiting 6 H
  • Servings 10


Coconut Caramel

Lime Flan


Coconut Caramel

  1. In a saucepan, bring the sugar and water to a boil. Cook without stirring until the mixture begins to turn golden. Remove from the heat and add the coconut. Allow the caramel to brown and quickly pour into a 20-cm (8-inch) in diameter soufflé dish. Let cool.

Lime Flan

  1. With the rack in the middle position, preheat the oven to 180 °C (350 °F).
  2. In a bowl, beat the eggs, condensed milk, lime zest and juice with a whisk until everything is smooth. Whisk in the hot coconut milk. Pour into the dish.
  3. Prepare a bain-marie, that is to say, put a towel in bottom of large pan, place the soufflé dish and fill the pan with steaming hot water halfway up the dish. Bake for 1 hour to 1 hour 15 minutes (depending on thickness of the mould) or until the custard is barely set (trembles like gelatin). Remove the pan from the water bath. Cool on a rack. Cover and refrigerate at least 6 hours or overnight.
  4. Run a thin knife between the flan and the sides of the mould, Unmould on a serving platter.


Good to know

It is preferable to prepare the custard a day ahead.

Tip for cleaning

To remove hardened caramel from bottom of the dish, heat it in the microwave with some water.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

Content % Daily Value
Calories 380  
Total Fat 19 g  
Saturated Fat 14 g  
Sodium (salt) 97 mg  
Carbohydrates 46 g  
Fibre 1 g  
Protein 8 g