Tropical Piña Colada Flan

Preheat your oven to 350 degrees Fahrenheit, or 175 degrees Celsius.

Next, place the sugar in a small saucepan over medium heat and gently cook it without stirring or shaking occasionally until the sugar has fully dissolved and turned a golden brown color. Continue cooking until it reaches this stage, then remove the saucepan from the heat and pour the caramel into a large round glass baking dish. Allow it to cool for 15 minutes before moving on to the next step.

In a separate bowl, whisk together eggs, coconut cream, sweetened condensed milk, and pineapple juice until the mixture is smooth and well combined. Pour this egg mixture over the caramel in the baking dish, making sure it's evenly spread.

Place a kitchen towel in a large roasting pan and carefully position the baking dish on top of it. Fill the roasting pan with water, leaving about halfway up the side of the flan dish.

Bake the flan in the preheated oven for approximately 1 hour, or until a knife inserted into the center of the flan comes out clean.

Remove the roasting pan from the oven and allow the flan to cool in its water bath for about 30 minutes. Refrigerate it until it's thoroughly chilled, at least 2 hours.

Before serving, use a knife to loosen the sides of the flan by running it around the edge. Carefully flip the pan over to remove the flan onto a serving platter. Spoon any remaining caramel sauce from the baking dish over the top of the flan, allowing it to pool around the dessert. Finally, sprinkle with shaved coconut and refrigerate until ready to serve.