Coconut Flan

This recipe is derived from the classic milk and egg flan. The difference is that coconut is added, which provides a very special flavor and texture in the mouth. We put coconut milk, sweetened condensed milk, the 3 medium eggs, and shredded coconut into the blender. We blend for a short time, just enough to integrate the ingredients well, and pour this liquid into the molds, previously caramelized as in the traditional flan preparation. We preheat the oven to 170º C and place the baking dish with the molds in water, so they cook in a double boiler. The water should reach halfway up the sides of the molds. If we use individual molds, the cooking time is reduced to about 15 to 20 minutes. If we use a large mold, we will need about 35-40 minutes for the flan to set. As always, I suggest monitoring the cooking times because each oven has its own characteristics. Once set, we take them out of the oven and let them cool to room temperature. Then we refrigerate them until they reach the desired chill. We can serve them with a teaspoon of coconut jam or lightly sprinkle shredded coconut on top.