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Before starting this Coconut Flan recipe, make sure you have organised all the necessary ingredients.
For the caramel: Pour the water and sugar in a small saucepan.
Bring to a boil...
... until you obtain a pale blonde caramel.
Pour the caramel in a round cake tin (diameter 24cm)...
... then tilt and rotate the pan until the bottom is completely coated with caramel. Leave to cool.
In a mixing bowl, break the whole eggs.
Add one tablespoon of soft brown sugar. Blanch the ingredients using a whisk.
Add the unsweetened condensed milk.
Combine well with a whisk.
Add the sweetened condensed milk...
... and the cold water. Combine with a whisk.
Add the grated coconut and combine.
Pour the preparation into the mould.
Place the mould in a bain-marie with hot water...
... and bake at 200°C (gas 6) for 30 minutes, in a fan-assisted oven.
When cooked, remove from the bain-marie and set aside to cool. The cake should be cold before releasing it from the mould. Slide a knife blade between the flan and the mould.
Place a plate on top of the mould...
... and flip the cake with a sharp move. Gently remove the mould, sliding it upwards. During baking, the desiccated coconut should go up to the surface and create a biscuit-like base once flipped.
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