This cold, creamy, sweet and rich flan with caramel and coconut is something Dylan Dreyer used to make as a kid with her mom.
Place a 6-cup mold in a large shallow baking pan filled with 1 inch of hot water. Place in the oven to warm.While mold is warming, heat 1 cup of the sugar in a small saucepan, stirring constantly until melted and golden. Remove mold from water with potholder. Pour melted sugar into mold and swirl to coat bottom and sides with the caramel; cool slightly.In a large bowl, beat eggs until foamy.
Beat in remaining sugar, milk and salt until blended; stir in coconut. Pour mixture into caramel-lined mold. Replace mold in water bath.Bake for 1 hour or until knife inserted 1 inch from the edge comes out clean . Remove from water bath; cool on wire rack for 10 minutes.Refrigerate until cold. To serve, loosen flan around edge with knife. Place rimmed serving dish upside down over mold. Holding mold and dish, turn dish upright and lift off mold. Caramel will flow out to form sauce.
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