Coconut Flan

• 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

1. 1. Preheat oven to 325u0b0F.
2. 2. 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.
3. 3. 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.
4. 4. Bake until the center is set, 2 1/2 to 3 hours. Chill for 3 hours or overnight.
5. 5. 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.

sugar, condensed milk, unsweetened coconut milk, milk, eggs, coconut, vanilla, salt, shredded coconut

Taken from www.epicurious.com/recipes/food/views/coconut-flan-239146 (may not work)