In a small pot over low heat, melt the sugar until it caramelizes. Pour it into 6 small flan or soufflé molds.
In a large bowl, beat the eggs with a whisk until frothy. Add the condensed milk, coconut milk, vanilla extract, and grated coconut, and continue beating.
Pour the mixture into the flan molds and place the molds in a deep baking tray, adding water to cover up to 2/3 of the height of the molds.
Bake the flan for 1 hour until set and the center jiggles slightly.
Remove from the oven and allow to cool for at least 15 minutes. Invert the molds onto the serving plate and serve.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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