Easy Cuban Flan de Coco (Coconut Flan)

Preheat oven to 325℉. In a medium-sized saucepan, add sugar and water over medium heat. Stir gently. Bring to boil, do not stir and wait until sugar is completely melted and turns into a golden brown. Once melted, quickly pour caramelized sugar into flanera or baking deep dish and completely cover the bottom and sides evenly.

In a bowl, whisk eggs, coconut milk, condensed milk, vanilla extract, and salt until combined. Strain mixture slowly into the flanera or baking dish over the caramel. Create a water bath by placing the closed flanera or baking dish inside a larger baking pan (preferably one with higher edges).

Pour hot water inside the baking pan until it reaches halfway up of the flanera. Place the baking pan with the flanera inside the oven. Bake for 50 minutes. If desired, to see if flan is not overcooked, carefully remove and open the flanera to check the texture. The edges should be slightly firm while the middle is very soft and wobbly.

Turn oven off and carefully remove baking pan with flanera and let cool inside the water bath. Place closed flanera inside the refrigerator and refrigerate for at least two to four hours before serving. To serve, open flanera and carefully place a knife to slice between the edge of the flan and flanera.

Place a larger serving plate with raised edges over the flanera and turn to invert both plate and flanera. The flan should slide right out or wait a minute or two for it to slide onto the plate. Pour caramel over flan and garnish with shredded coconut flakes.