Coconut flan with orange caramel {Flan de coco}

Name: Coconut flan with orange caramel {Flan de coco}
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 8 to 10 portions
Ingredients: 1 cup sugar; ¼ cup of water; ¼ cup of freshly squeezed orange juice; 6 eggs; 1 14 ounce can of coconut milk; 1 12 ounce can of evaporated milk; 1 cup grated coconut; ¾ cup sugar; 1 tbs grated orange zest; 3 tbs corn starch; Pinch of salt; Fresh berries and toasted coconut

User Reviews

4.9

219 reviews

Excellent

Prep Time
15 mins
Cook Time
1 hr
Additional Time
4 hrs
Total Time
1 hr 15 mins
Servings
8 to 10 portions
Course
Dessert
Cuisine
South American, American, Ecuadorian

Coconut flan with orange caramel {Flan de coco}

Iris Warren

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Recipe for homemade coconut flan with orange caramel. This coconut flan is made with grated coconut, coconut milk, eggs, milk, and sugar, and has an orange caramel.

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Ingredients

Servings

For the orange caramel:

1 cup sugar
¼ cup of water
¼ cup of freshly squeezed orange juice

For the coconut flan:

6 eggs
1 14 ounce can of coconut milk
1 12 ounce can of evaporated milk
1 cup grated coconut
¾ cup sugar adjust to taste
1 tbs grated orange zest
3 tbs corn starch
Pinch of salt

To garnish:

Fresh berries and toasted coconut

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Instructions

For the orange caramel:

Combine water, orange juice and 1 cup sugar in a saucepan over medium high heat to make caramel.
Bring to a boil and cook until the caramel starts to turn a light brown honey color, be careful as it can burn very quickly. It takes about 7-9 minutes to get to the point where you start to see the caramelization start, don’t stir the caramel mix as it cooks, just let it boil until it starts to darken. Because this caramel sauce has orange, it won’t get as dark as the regular caramel.
Quickly and carefully pour the caramel into ramekins or flan molds.

For the coconut flan:

Pre-heat oven to 350
Using an electric mixer mix eggs, coconut milk, grated coconut, orange zest, sugar, evaporated milk, corn starch and pinch of salt together until all the ingredients are well blended
Pour the flan mixture into the ramekins
Place the ramekins in a baking pan with water, the water should fill up to about ½ of the height of the ramekins or molds,
Bake for 40-50 minutes – or until the flan has set. The exact time will vary depending on the size of the molds and each person's oven.
Cool down and refrigerate the coconut flan for 2-4 hours before serving.
To remove from the molds, bring the flans to room temperature. Use a knife to help loosen the edges, and place it upside down on the serving plate. Garnish with berries and/or toasted coconut.