Brazilian Coconut Flan (Pudim de Coco)

Preheat your oven to 350°F (175°C). Place a large roasting pan with about 1 inch of hot water in the oven to create a water bath for baking.

To make the caramel, combine 1 cup granulated sugar and 1/4 cup water in a heavy-bottomed saucepan over medium heat. Cook without stirring until the sugar dissolves and turns into a rich amber caramel, about 8-10 minutes. Swirl the pan gently if needed to ensure even cooking.

Carefully pour the hot caramel into a 9-inch round baking dish or a flan mold, tilting it to coat the bottom and sides evenly. Set aside to cool and harden.

In a blender, combine the sweetened condensed milk, coconut milk, whole milk, eggs, and vanilla extract. Blend until smooth, about 1 minute.

Pour the coconut custard mixture over the hardened caramel in the prepared baking dish. Cover the dish tightly with aluminum foil.

Carefully place the covered baking dish into the hot water bath in the preheated oven. Bake for 50-60 minutes, or until the flan is set but still slightly jiggly in the center when gently shaken.

Remove the flan from the oven and the water bath. Let it cool completely at room temperature, then refrigerate for at least 4 hours, or preferably overnight, to chill thoroughly.

To serve, run a thin knife around the edge of the flan. Place a serving plate upside down over the flan dish, then carefully invert the flan onto the plate. The caramel will pour over the custard. Garnish with shredded unsweetened coconut, if desired.