coconut flan

i made this from the family meal book we have and it was delicious!  i prefer the caramel more burnt and the flan slightly undercooked. i also skip the grated coconut because i dont like it

Ingredients
For the caramel:

• 2 tsp water
• 2 ½ tbsp sugar

For the coconut flan:

• 2 eggs
• 1 cup coconut milk
• 2 ¾ grated coconut
• 2 tbsp sugar

Preheat the oven to 350°F.
Put the water and sugar into a saucepan over low heat. Stir until the sugar has dissolved. Turn up the heat and boil to make a dark caramel. Divide the caramel among individual or large molds and set aside to cool.
Break the eggs into a large bowl, then whisk until frothy.
Put the coconut milk, grated coconut, and sugar into another large bowl and whisk until the sugar dissolves. Save any leftover coconut milk for serving later. Add the eggs and whisk until even.
Pour the mixture into the caramel-filled molds. Cover the tops of the molds with foil, then transfer to a roasting pan. Pour enough cold water into the roasting pan to come halfway up the side of the molds.
Bake for 30 minutes, making sure the water does not boil.
When ready to serve, loosen the flan with a round-bladed knife. Carefully turn over the crème caramel out of the molds. Slice into ¾-inch slices. Serve the slices surrounded with a few spoons of coconut milk.