Flan Coco

Method

Preheat the oven to 180°C. Make a caramel by heating 100g sugar with 60ml water in a saucepan until golden brown, then coat the base and sides of a 1.5-litre flan dish with the caramel, working quickly. In a blender, combine the desiccated coconut, condensed milk, evaporated milk, eggs, vanilla extract and remaining 50g sugar until smooth. Pour the mixture into the caramelised dish and place it in a water bath, then bake for 50-60 minutes until the custard is set but still slightly wobbly in the centre. Allow to cool completely, then refrigerate for at least 4 hours or overnight. Run a knife around the edges and invert onto a serving plate so the caramel becomes a sauce over the flan.