Flan de Coco Panameño

Step by stepInstructions

1. Melt the sugar in a heavy saucepan over medium heat, swirling, until it turns deep amber; pour it immediately into a 9-inch round baking dish, tilting to coat the bottom.
2. Blend the coconut milk, condensed milk, evaporated milk, eggs, egg yolks and vanilla until smooth.
3. Pour the custard over the caramel and cover the dish with foil.
4. Set the dish in a larger pan, add hot water halfway up the sides and bake at 325°F (165°C) for 55 to 60 minutes, until set around the edges but slightly jiggly in the center.
5. Cool completely, then refrigerate at least 4 hours; run a knife around the edge and unmold onto a platter.
6. Scatter the toasted coconut over the top and serve cold.