Coconut Caramel Flan

First, preheat your oven to 350 degrees F (175 degrees C).

Then, place 1 cup of sugar in a small saucepan over medium heat. Allow the sugar to melt gently, without stirring or disturbing it, but occasionally shake the pan to facilitate even cooking. Continue cooking until the sugar turns a golden brown color, then carefully pour it into a large glass baking dish. Rotate and tilt the dish to spread the caramel evenly over the bottom, ensuring a uniform layer. Allow the caramel to cool and harden completely, which should take about 15 minutes.

Next, combine condensed milk, evaporated milk, eggs, milk, coconut, and the remaining 1/2 cup of sugar in a blender. Blend the mixture until it is smooth and free of lumps, taking about 3 minutes to achieve this. Pour the blended mixture over the hardened caramel in the baking dish.

Now, place the baking dish in a preheated oven and bake until the custard is set, which should take about 45 minutes. Allow the flan to cool at room temperature for 30 minutes before proceeding.

After that, carefully run a knife around the edges of the dish to separate the flan from its sides. Then, refrigerate the flan for 8 hours or overnight until it is completely chilled.

Finally, to serve, carefully invert the flan onto a rimmed serving plate. As you do this, allow the caramel sauce to flow over the top of the flan, creating a visually appealing presentation.