Flan de Coco (Coconut Flan)

Instructions

1. Heat the oven to 350°F (175°C) and bring a kettle of water to a boil.
2. Make the caramel: cook the granulated sugar and water in a small heavy saucepan over medium heat without stirring, swirling gently once it colors, until deep amber, about 340°F (171°C), 8 to 10 minutes. Pour it at once into the cake pan and tilt to cover the bottom. Let it harden.
3. In a blender, combine the sweetened condensed milk, evaporated milk, coconut milk, eggs, vanilla extract and fine salt. Blend on low just until smooth, about 20 seconds, so you do not whip in air.
4. Pour the custard through a fine sieve into a bowl, then stir in the sweetened shredded coconut (do not strain after adding it).
5. Pour the coconut custard over the hardened caramel. Cover the pan tightly with foil, set it in a roasting pan, and add boiling water to come halfway up the sides of the cake pan.
6. Bake until the edges are set and the center jiggles slightly when nudged, 60 to 70 minutes; a thin knife inserted halfway between the center and edge should come out clean, and the center should read 170 to 175°F (77 to 79°C).
7. Remove the flan from the water bath, uncover, and cool on a rack 1 hour. Cover and refrigerate at least 6 hours or overnight.
8. Run a thin knife around the edge, place a rimmed serving plate on top, and invert in one quick motion. Lift off the pan, let the caramel flow over the flan, and cut into 10 wedges.