Coconut Flan

ingredients

• 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

directions

Preheat oven to 325 degrees.

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.

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.

Bake until the center is set, 3 hours. Chill for 3 hours or overnight.

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.