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.
Course Dessert, Sweets
Cuisine Ecuadorian, Latin, South American
Keyword Coconut, Coconut custard, Coconut flan, Coconut flan with orange caramel, Flan, Flan de coco, Queso de coco, Valentine's Day
Prep Time 15 minutesminutes
Cook Time 1 hourhour
Refrigeration time 4 hourshours
Total Time 1 hourhour15 minutesminutes
Servings 8to 10 portions
Ingredients
For the orange caramel:
1cupsugar
¼cupof water
¼cupof freshly squeezed orange juice
For the coconut flan:
6eggs
1 14ouncecan of coconut milk
1 12ouncecan of evaporated milk
1cupgrated coconut
¾cupsugaradjust to taste
1tbsgrated orange zest
3tbscorn starch
Pinchof salt
To garnish:
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.