4ozscoconut flakes double up if you'll use these for topping too
1cup coconut sugar for the caramelyou can use brown sugar or regular sugar too
Put a smal pot on the stovetop in medium heat. Add the brown sugar. Stirr occasionally until the sugar melts. Once it's all liquid, turn heat off and pour the mix on the baking dish where you'll bake the flan.
Turn oven on at 350 degrees to pre-heat.
Beat the 6 eggs whole in a large bowl with an electric hand mixer.
Add slowly the evaporated milk. Then coconut milk, then lastly the condensed milk. I usually use the can opener to open all 3 cans up before I start beating the eggs. Then I use the electric mixer to mix with my right hand and add the milks from the cans slowly with my left hand.
Add a pinch of salt, pumpkin spice and 4 ozs of coconut flakes. Keep mixing for an extra minute. Finally add the pumpkin puree. Continue mixing a bit longer. Then pour the mix into the baking dish.
Place the baking dish in a water bath (bigger dish with about 1.5 inches of water) and bake for about 40 minutes. Turn the oven off and let the flan set for a bit. Then put the baking dish on a cooling rack. After about half an hour, transfer into the refrigerator, I usually let it chill for about 2 hrs before serving.
Once flan is chilled, then cut with a knife all around the edges then flip onto a serving dish or plate. Top with coconut flakes or coconut chips and cut into slices to serve. Repeat:)), I know you will!!!
When you calculate nutrition facts, keep in mind that you don't eat the whole caramel.