Flan coco ou flan antillais

For the Caramel:

For the Flan:

In a small saucepan, combine the granulated sugar and water. Heat over medium heat, stirring occasionally until the sugar dissolves.
Once the sugar has dissolved, stop stirring and allow the mixture to simmer. Cook until it turns a deep amber color. Watch carefully to avoid burning.
Quickly pour the caramel into the bottom of a 9-inch (23cm) round baking dish or flan mold, tilting the dish to coat the bottom evenly. Be careful, as the caramel will be very hot. Set aside to cool and harden.

Preheat your oven to 350°F (175°C).
In a large mixing bowl, whisk together the sweetened condensed milk, coconut milk, whole milk, eggs, and vanilla extract until smooth and well combined.
If using shredded coconut for added texture, stir it into the mixture.

Pour the flan mixture over the hardened caramel in the baking dish.
Place the baking dish in a larger roasting pan. Create a water bath (bain-marie) by pouring hot water into the roasting pan until it reaches halfway up the sides of the baking dish.
Carefully transfer the roasting pan to the preheated oven. Bake for about 50-60 minutes, or until the flan is set but still slightly jiggly in the center.

Remove the flan from the oven and water bath. Allow it to cool to room temperature, then refrigerate for at least 4 hours, preferably overnight, to fully set and develop the flavors.

To unmold the flan, run a knife around the edges of the dish to loosen it. Place a serving plate over the top of the baking dish and quickly invert it to release the flan onto the plate, allowing the caramel to drizzle over the top.
Slice and serve chilled.

Enjoy your Flan Coco (Flan Antillais)! This creamy, tropical dessert is a delightful way to end any meal.