Coconut vanilla flan with condensed milk

INSTRUCTIONS

Caramel: In a heavy-bottomed saucepan, mix the sugar and water. Bring to the boil then cook over low to medium heat until a brown caramel is obtained. Pour it immediately into a cake tin, before it cools and becomes hard.

Preheat the oven to 180°C.
The flan; in a salad bowl mix the eggs, the coconut and the scraped vanilla pod (put only the pulp, keep the pod to flavor the sugar by putting it in the sugar jar).

Add the sweetened condensed milk and coconut milk, mix with a whisk until smooth.
Pour the mixture into the cake tin and bake in the oven for around 45 to 50 minutes in a bain-marie (Place the cake tin in the oven dish then add a little water to the dish).

Once the flan is cooked, let it cool completely then cover it with cling film and place it in the refrigerator for at least 6 hours (ideally overnight).
Unmold the flan onto the serving dish and decorate with coconut strips and grated coconut.