Creme Caramel Coco (coconut And Caramel Flan)

Instructions

1. In a saucepan, combine the granulated sugar and water. Cook over medium heat, swirling the pan occasionally, until the sugar caramelizes and turns a deep amber color.
2. Pour the caramel into a 9-inch round baking dish, tilting the dish to coat the bottom evenly. Set aside to cool and harden.
3. Preheat the oven to 350°F (175°C).
4. In a separate saucepan, heat the coconut milk and whole milk over medium heat until just simmering. Remove from heat and let cool slightly.
5. In a mixing bowl, whisk together the eggs, sweetened shredded coconut, and vanilla extract. Gradually pour in the warm milk mixture, whisking constantly.
6. Pour the custard mixture over the hardened caramel in the baking dish.
7. Place the baking dish in a larger roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the baking dish.
8. Bake in the preheated oven for 45-50 minutes, or until the custard is set but still slightly jiggly in the center.
9. Remove the baking dish from the water bath and let it cool to room temperature. Then, refrigerate for at least 4 hours or overnight.
10. To serve, run a knife around the edge of the dish and invert the Creme Caramel Coco onto a serving platter. The caramel will flow over the top, creating a beautiful glaze.