Coconut flan

Ingredients:

• 3 cans (400 g each) of condensed milk with sugar
• 1 (400g) can unsweetened coconut milk
• 1 tbsp. caramel cream room temperature
• 350 gr. concentrated milk
• 6 large eggs at room temperature
• 1 tbsp vanilla extract
• 0.5 tsp salt
• 0.5 cups grated toasted coconut

Preparation:

1. Preheat oven to 175°C. Grease a 2.5-litre round cake tin with a hole in the middle.
   
   Pour caramel sauce into the pan to coat the bottom and sides.
2. Using a mixer, whisk together the milk, eggs, vanilla extract, and salt. Pour the mixture into a cake pan, cover with foil, and place in a larger baking dish half-filled with water.
3. Bake for 1 hour and 40 minutes. The finished pudding should jiggle slightly in the center when you move the pan. Remove from the oven and cool at room temperature for half an hour. Then cover the pan and refrigerate for at least 3 hours or overnight.
4. Invert the pan and place the flan on a serving platter. Sprinkle with toasted coconut and serve.