Coconut Flan

Coconut flan is a popular Caribbean dessert. You'll notice I opted for one large baking dish and added shredded coconut. Please consider that adding shredded coconut adds texture to an otherwise smooth flan. This isn't always a welcome addition, but I tend to enjoy it. This must be eaten while imagining you're on a tropical beach. It tastes better that way.

Ingredients

1 cup sugar

5 eggs

1 cup cream of coconut

1 cup sweetened condensed milk

1 can (13.5 oz.) coconut milk

¼ tsp. vanilla extract

1/4 cup shredded coconut (optional)

Directions

1.	Heat oven to 325°F. In a small, heavy saucepan over medium-high heat, bring sugar and ½ cup water to a boil, stirring until the sugar dissolves. Using a wet pastry brush, wipe off any sugar that sticks to the sides of the pan. Cook, without stirring, swirling the pan, until the syrup turns golden brown, about 10 minutes. Carefully pour the hot caramel into eight 4 oz. ramekins or one large baking dish; set aside to cool.
2.	In a large bowl, using a whisk, beat the eggs until completely combined. Whisk in the cream of coconut, condensed milk, coconut milk and vanilla until smooth. Divide the egg mixture evenly among ramekins or pour into one large baking dish.
3.	Place ramekins or baking dish in shallow pan and place in the middle rack of the oven. Pour enough water in the pan to come halfway up the sides of the ramekins or baking dish; cover with aluminum foil. Bake until the flan is set but still wiggly in the center, 1 hour – 1 hour 15 minutes. Using tongs, carefully remove the ramekins from the water. Transfer to refrigerator to cool completely.
4.	When ready to serve, gently run butter knife around edges and invert onto serving plates. You can also add some rum over the finished dish, if you have some available.