1 1/2 cups white sugar
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 small can coconut milk (the thick stuff, not watery stuff)
1 cup sweetened flake coconut
Preheat oven to 350 degrees F
Place 1 cup of the sugar in a small saucepan over medium heat. Cook gently, stirring occasionally until the sugar has melted. Continue cooking until it turns golden brown. Pour into 6 individual ramekins, let cool for 15 minutes before proceeding.
Once the caramel has hardened, pour the condensed milk, evaporated milk, coconut milk, eggs, 1/2 cup sugar, and coconut into a blender, blend until smooth. Pour into the ramekins over the caramel.
Bake in preheated oven for 20 minutes until set. When done, remove from oven and let cool for 30 minutes. Run a knife around the edges of the dish to separate the flan from the sides. Refrigerate overnight, if possible, a few hours at the least