Coconut Flan

• ½ Cup granulated sugar
• ¾ Teaspoon ground cinnamon
• 1 Cup coconut milk
• 1 Cup condensed milk
• 1 Cup evaporated milk
• 5 Large eggs
• 1 Teaspoon vanilla extract
• ¼ Cup shredded coconut flakes (optional)

PREPARATION

1. Preheat oven to 325°F.
2. Heat sugar in small saucepan over medium heat, stirring constantly until melted and golden brown; Pour into an 8-inch round pan or eight ramekin (4 oz); let cool.
3. Combine coconut milk, condensed milk, evaporated milk, eggs, cinnamon and vanilla in a blender. Divide the egg mixture evenly among the molds.
4. Place the molds in a shallow baking dish and place them on the middle rack of the oven. Pour in enough hot water to come halfway up the sides of the molds; cover with foil. 
5. Bake for 50 minutes or until a table knife inserted in the center comes out clean.
6. Using tongs, carefully remove the molds from the water, transfer to the refrigerator to cool completely. 
7. When ready to serve, gently run a butter knife around edges and invert onto serving plates. Garnish with whipped cream or coconut flakes and enjoy!

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