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But if you have 16 ramekins and the time and patience to unmold them...
Ingredients:
1 7-ounce package shredded, sweetened coconut
1 1/2 cups sugar, divided
4 cups milk
2 cups heavy cream
8 whole eggs
4 egg yolks
1 tablespoon vanilla extract
How to make flan:
1. Spread the coconut out on a large baking sheet and roast it in a 300° oven, tossing occasionally, until light brown, about 8 to 10 minutes. Cool.
2. Preheat the oven to 325°. In a small saucepan combine 3 tablespoons of water with 1 cup of the sugar. Cook without stirring over medium heat until it becomes a deep caramel syrup, 6 to 8 minutes. Immediately divide the syrup between the two pie plates and swirl to spread the caramel evenly.
3. Heat the milk and cream together but do not let it boil. In a large bowl, whisk the eggs and egg yolks until well-blended, then beat in the remaining 1/2 cup sugar. Very gradually, beat the hot milk and cream mixture into the egg mixture. It's now custard.
4. Set aside 1/2 cup of the toasted coconut for garnish. Stir the rest of the coconut and the vanilla into the custard. Divide the custard evenly between the two pie plates. Now set the pie plates in a larger pan with hot water to reach halfway up the pie plates and bake for 1 hour or until the custard is set.
5. Remove the flans from their water bath and cool. Cover and refrigerate until well-chilled.
6. To unmold the flans, run a sharp knife around the edge and, if need be, dip the bottoms in hot water for a few seconds. Place a round platter over each flan and invert. The caramel that was on the bottom is now on top, making a sauce. Sprinkle the reserved toasted coconut over the tops of the flans. Congratulations! You're now the proud owner of enough Toasted Coconut Flan for 16 to 20 servings.
Make-ahead directions:
The coconut can be toasted, cooled and stored in an airtight container several days ahead. The flan can be made and chilled 2 days ahead.
