1 cup sugar
1 cup cream of coconut
1 cup condensed milk
1 can coconut milk 13.5 ounce
1 teaspoon pure vanilla
Heat oven to 325 degrees. Place a 13 x 9 pan of in the oven on the bottom rack, half filled with water. (the water will have the pan you choose to set into this and needs to be around an 1 inch deep)
In a medium saucepan pan place 1 cup sugar and 1/2 cup water in it and bring to a boil stirring until sugar dissolves and then let boil until turns a light golden brown color around 10 minutes. Pour caramel into either 8 - 4 ounce ramekins individuals or use 1 - 9 inch round cake pan.
Note: I use a 9 inch Wiltons cake round pan (that is around 2 inches or so deep) to bake the flan in and is non greased.
Set aside to cool.
Blend together the rest of the ingredients whisking together until evenly mixed. This now gets poured over the caramel in the pan.
Set the round 9 inch filled pan of flan into the 13x9 baking pan that is in the oven already. Cover with aluminum foil.
Place now in the middle rack and bake for 1 hour and 15 minutes or until the flan is not wiggling in the center.
Refrigerate until completely cooled.
Score edges with a butter knife before flipping onto a plate.
Note: if using the 8 ramekins place them in a large baking pan with water and proceed like I did above baking instructions.