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How to make homemade coconut flan or custard

Coconut flan with orange caramel {Flan de coco}

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 minutes
Cook Time 1 hour
Refrigeration time 4 hours
Total Time 1 hour 15 minutes
Servings 8 to 10 portions


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


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.