3 cups sugar
3 (14-ounce) cans sweetened condensed milk
1 (14-ounce) can unsweetened coconut milk
1 (14-ounce) can evaporated milk
6 large eggs
2 tablespoons coconut extract
1 tablespoon vanilla extract
1/2 teaspoon salt
1 cup shredded coconut
1. Preheat oven to 325?F.
2. Place two cups of the sugar in a heavy saucepan and cook over medium heat, stirring regularly, until caramelised. Pour the caramel into a nine-inch-round, three-inch-deep pan, turning to coat the bottom and sides. Set aside for 15 minutes.
3. In a large bowl, mix the milks, eggs, coconut extract, vanilla extract, and salt. Pour the mixture over the caramel. Set in a water bath and cover with foil.
4. Bake until the centre is set, 2 1/2 to three hours. Chill for three hours or overnight.
5. Before serving, turn the flan onto a serving plate. Heat the remaining sugar in 1 cup water over medium-high heat until it dissolves, about 30 seconds. Stir in the coconut and spoon over the flan.