Toasted Coconut Flan

• 1 cup sugar
• 14 cup water
• 2 (13 1/2 ounce) cans coconut milk
• 1 (14 ounce) can sweetened condensed milk
• 3 large eggs, plus 2 egg yolks
• 1 lime, zested
• 14 cup unsweetened flaked coconut (I found this in the freezer section in my grocery store)

1. Preheat oven to 325 degrees F.
2. In a heavy saucepan over high heat combine the sugar with 1/4 cup of water.
3. Stir just to combine.
4. Simmer until the mixture has reached a deep amber color.
5. Pour immediately into a 9-inch cake pan, swirling to completely coat bottom.
6. Set aside to cool and harden.
7. In a blender combine all the remaining ingredients except the lime zest and flaked coconut.
8. Blend well.
9. Add the lime zest and pulse a few times just to combine.
10. Pour into the cake pan with the caramel.
11. Bake in a water bath until set (the center will still be slightly wobbly), about 1 hour.
12. Remove from the oven and let cool completely on the courter.
13. Refrigerate for 2 hours.
14. Put the flaked coconut in a large dry skillet over medium-low heat.
15. Let toast until the flakes become light brown, making sure to stir often.
16. Remove from heat and let cool before garnishing the flan.
17. Run a knife around the edge of the flan.
18. Invert it onto a large plate with room for the sauce to pool.
19. Cut into slices, garnish each slice with a bit of the toasted coconut and serve.

sugar, water, coconut milk, condensed milk, eggs, lime, coconut

Taken from www.food.com/recipe/toasted-coconut-flan-425667 (may not work)