3 cans coconut cream
2 tbsp. milk
1 can condensed milk
8 eggs
1 1/4 cup sugar
1/4 tsp. salt

While oven is preheating to 375°F, caramelize the sugar.

In a round pan, slowly melt sugar over a low heat. Sugar should reach the consistency of syrup and be a golden color. Remove from heat and swirl the pan to coat the bottom and sides with the melted sugar. Place to the side.

In a blender pour the cream of coconut, condensed milk, regular milk and mix at medium setting.

In a saucepan break and mix the eggs lightly. Add the creamy coconut and milk into the pan and stir thoroughly. Strain these ingredients into the caramelized round pan.

Set the round pan in a large yet shallow baking dish, containing an inch of hot water.

Bake in this manner for about an hour or until golden and firm. Remove from oven. Cover and place in refrigerator.

When serving the flan, flip upside-down onto a platter.