In a small saucepan combine sugar, water and orange juice. Cook over medium heat, stirring constantly and then turn to high and cook until it starts to turn brown. Pour sauce into small ramekins or flan molds Preheat oven to 350° F. In a large bowl combine the eggs, coconut milk, coconut, and orange zest. Add the corn starch to the sugar and mix well; add to the egg mixture and mix in evaporated milk. Pour into ramekins and place in the baking pan with a high edge (about 2 inches.) Pour water into the baking pan around the ramekins. Water should not be more than 1 inch high, or half the height of the ramekins. Bake for 40-50 minutes. Remove from oven and cool. To serve, turn upside down onto a serving plate and garnish, if desired.