Flan de Coco (Coconut Caramel Custard)

Place an 8-inch (20 cm) round flan mold or cake pan near the stove. Bring a kettle of water to a boil. Have a roasting pan large enough to hold the mold ready.

Combine the sugar and water in a small saucepan over medium-high heat. Swirl the pan gently—do not stir—and cook until the syrup turns a deep amber, about 8 to 10 minutes. Immediately pour the caramel into the flan mold and tilt to coat the bottom evenly. Set aside to harden while you prepare the custard.

In a blender, combine the coconut milk, sweetened condensed milk, eggs, vanilla, and salt. Blend on low speed just until smooth, about 20 to 30 seconds. Avoid over-blending to prevent excess foam.

Pour the custard through a fine-mesh strainer into a large bowl or pitcher to remove any foam or egg solids. This step ensures a silky, smooth flan.

Place the caramel-lined mold into the roasting pan. Pour the strained custard into the mold. Place the pan in the oven and carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the mold. Bake at 325°F (160°C) for 50 to 55 minutes, until the flan is set around the edges but still slightly jiggly in the center.

Remove the mold from the water bath and let it cool to room temperature on a wire rack, about 1 hour. Then refrigerate for at least 3 hours or overnight until fully chilled and firm.

Run a thin knife around the edge of the flan. Place a serving plate with a rim over the mold and invert quickly. Lift the mold; the caramel will flow over the flan. Garnish with toasted shredded coconut if desired. Slice into wedges and serve cold.