Coconut flan with orange caramel {Flan de coco}
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
1 hr
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Additional Time
4 hrs
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Total Time
1 hr 15 mins
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Servings
8 to 10 portions
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Course
Dessert
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Cuisine
South American, American, Ecuadorian
Coconut flan with orange caramel {Flan de coco}
Description
Coconut flan with orange caramel {Flan de coco} blends the richness of coconut milk and evaporated milk with grated coconut and orange zest, providing a fragrant custard with gentle citrus notes. The caramel topping is prepared by simmering sugar, water, and freshly squeezed orange juice until it achieves a light amber hue, imparting a subtly tangy sweetness. The custard mixture is combined thoroughly, poured into caramel-lined ramekins, then baked in a water bath at 350°F to create a smooth, creamy texture without curdling.
The finished flan offers a balance of creamy and lightly textured coconut custard complemented by the bright flavor of the orange caramel. It is served chilled, garnished with fresh berries and toasted coconut to add freshness and a bit of crunch. This dessert can be a refined end to a meal or a standout treat for coconut and citrus enthusiasts.
Ingredients
For the orange caramel:
- 1 cup sugar
- ¼ cup of water
- ¼ cup orange juice freshly squeezed
For the coconut flan:
- 6 egg
- 1 14 ounce coconut milk canned
- 1 12 ounce evaporated milk canned
- 1 cup coconut grated
- ¾ cup sugar adjust to taste
- 1 tbs orange zest grated
- 3 tbs corn starch
- Pinch salt
To garnish:
- Berry fresh berries and toasted coconut
- coconut fresh berries and toasted coconut
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.
User Reviews
Overall Rating
4.9
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