In a saucepan over medium heat, melt the sugar (and water, if using) without stirring.

Once it turns a golden amber colour, promptly pour it into your flan mould, tilting to coat the bottom evenly.

Allow it to cool and harden.

In a blender, combine coconut milk, sweetened condensed milk, whole milk, eggs, and vanilla extract.

Blend until smooth.

Add the shredded coconut and pulse a few times to mix.

Amour de cuisine

Pour the flan mixture over the set caramel in the mould.

Place the mould in a larger baking dish and fill the outer dish with hot water halfway up the sides of the flan mould (bain-marie).

Bake in a preheated oven at 160°C (320°F) for 50–60 minutes, or until a knife inserted comes out clean.

Remove the flan from the oven and water bath.

Let it cool to room temperature, then refrigerate for at least 4 hours.

To serve, run a knife around the edges and invert onto a serving plate.