Ingredients

Makes 12 servings

　　3 cups sugar

　　3 (14-ounce) cans sweetened condensed milk

　　1 (14-ounce) can unsweetened coconut milk

　　1 (14-ounce) can evaporated milk

　　6 large eggs

　　2 tablespoons coconut extract

　　1 tablespoon vanilla extract

　　1/2 teaspoon salt

　　1 cup shredded coconut

　　

Step 1

1. Preheat oven to 325°F.

　　

Step 2

2. Place 2 cups of the sugar in a heavy saucepan and cook over medium heat, stirring regularly, until caramelized. Pour the caramel into a 9-inch-round, 3-inch-deep pan (or divide among 12 individual ramekins), turning to coat the bottom and sides. Set aside for 15 minutes.

　　

Step 3

3. In a large bowl, mix the milks, eggs, coconut extract, vanilla extract, and salt. Pour the mixture over the caramel. Set in a water bath and cover with foil.

　　

Step 4

4. Bake until the center is set, 2 1/2 to 3 hours. Chill for 3 hours or overnight.

　　

Step 5

5. Before serving, turn the flan onto a serving plate. Heat the remaining sugar in 1 cup water over medium-high heat until it dissolves, about 30 seconds. Stir in the coconut and spoon over the flan.