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- 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
- ½ teaspoon salt
- 1 cup shredded coconut
- Preheat oven to 325° F.
- 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, 2½ to 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.
