Caribbean Coco Flan

Cook Time 1 hour

Servings 6-8


300g sweetened condensed milk

270ml coconut milk

230ml milk

3 eggs

120g desiccated coconut

1 tsp grated lemon zest

For the caramel

80g sugar


Preheat the oven at 170°C.

With a bit of butter grease the sides of a rectangular cake tin (about 22cm x 8cm).

In a large bowl beat the eggs as if to make an omelette and add the condensed milk, the coconut milk and the milk, mixing well.

Add the lemon zest and the desiccated coconut. Mix well.

Place the sugar in a small frying pan over medium heat and melt until light golden brown. Pour in the cake tin making sure it covers well the bottom of the tin. Pour in the egg and milk mixture.

Place the cake tin in a baking dish with hot water (Bain Marie) and bake for about 35-45 minutes. Check that it is cooked by sticking a pointy knife into the centre of the flan. If the blade comes out clean it is cooked.

Cool at room temperature then place in the fridge overnight. To demould, use a sharp knife to detach around the sides then turn the flan upside down on to a serving dish.


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