It’s absolutely delicious!!!!
1 can condensed milk (14 oz.)
1 can evaporated milk
1 cup whole milk
1 cup sugar (plus 1 cup more for the caramel)
¼ cup water (for the caramel)
2 cups shredded fresh coconut
1 tsp. vanilla
Preheat oven at 325F
Bring to a boil over medium heat 1 cup sugar and ¼ cup water in a saucepan. Without stirring, just swirling the pan very gently until mixture turn light brown. Remove from heat and put into a metal ring mold and set aside.
In a blender mix eggs until combined together, add sugar, evaporated milk, condense milk, whole milk and vanilla until smooth, add shredded coconut and blend on high for 1 minute more. Put over caramelized pan.
Place the ring mold in the center of a baking pan to make a water bath. Place the pans in the oven. Add enough hot water around the ring mold to reach 1” to 2 “. Bake for 60 to 70 minutes or until done.
When done turn off the oven, open door and leave the flan ½ hour more until water bath cool. Remove from over, cover and refrigerate overnight.
To unmold, put the ring mold over a warm water for 1 minute, then invert onto a large serving platter, cut into wedges and serve.