Ingredients
1 cup sugar, for caramel
1 (14-ounce) can sweetened condensed milk
1 (14-ounce) can unsweetened coconut milk
1 (12-ounce) can evaporated milk
6 large eggs, at room temperature
1 egg yolk, at room temperature
1 tablespoon vanilla extract
1/2 teaspoon salt
1/2 cup shredded sweetened coconut, toasted
Directions
Preheat the oven to 350 ° F
Place the cup of sugar in a small pan and melt on medium heat until the sugar is all melted and turns into caramel.
Be careful not to let the caramel turn too dark or it will taste bitter.
Pour caramel into a 10-cup bundt pan and swirl to coat all the sides, be extremely careful as hot caramel is very dangerous.
Set Aside.
Using an electric mixer, beat the milk, eggs, vanilla extract, and salt.
Pour the mixture into the pan.
Place the pan inside a large roasting pan.
Fill the roasting pan with enough water to come halfway up the sides.
Cover the Bundt pan with foil.
Bake until the center jiggles slightly when the pan is moved, about 1 hour 40 minutes.
Remove from the oven and let cool at room temperature for 30 minutes.
Refrigerate, covered, for 3 hours or overnight.
Turn the flan out onto a platter.
Sprinkle with toasted coconut and serve.