CARAMEL:

1 c. sugar
1/2 c. water

Mix water and sugar in small saucepan. Boil until it gets golden brown or brown depending on taste. I recommend golden brown (starts to smell like cotton candy). Pour caramel in an oven safe mold. Make sure you cover the bottom of the mold with caramel.

CUSTARD:

6 eggs
1 can Eagle brand sweetened condensed milk
1 can evaporated milk
1/2 tsp. vanilla (or taste)
1/2 c. candy coconut

In a blender mix eggs, Eagle Brand and evaporated milk for a few seconds. Add candy coconut to mixture and mix for 25 seconds. Pour mixture in the mold with caramel. Place mold with mixture inside a bigger mold filled with water. Place in oven and cook for 1 hour and 15 minutes. The custard is done when a toothpick inserted comes out clean. Cool and refrigerate. When ready to serve turn out on a platter.