If your family is not keen on coconut, you can substitute 8 oz softened marscapone or cream cheese for the cream of coconut.
8.5 oz can cream of coconut
12 oz can evaporated milk
14 oz can sweetened condensed milk
4 large eggs
1 tsp vanilla extract
1 cup sugar
1/4 cup water
Preheat oven to 350 degrees with a rack placed in the middle of the oven. In a food processor or large bowl with a mixer, blend the first five ingredients until smooth. Set aside. In a small saucepan, bring sugar and water to a boil. Stir once or twice to make sure sugar is dissolved. Reduce heat to medium-high and continue to cook, without stirring, until the sugar turns an amber color (think the color of light brown sugar). Remove from heat and pour at once into a round eight inch glass baking dish or individual ramekins. Tilt the dish/dishes and allow the caramel to coat the entire bottom. Pour the custard mixture into the dish/dishes to lace the dish/dishes in a large pan filled half way with very hot tap water. Cover the larger pan with foil and bake for one hour or until the custard is set (reduce baking time to 45 minutes if using ramekins). Remove pan from the oven and remove the smaller dish/dishes and allow to cool completely on a cooling rack. Once cool, cover and place in the refrigerator overnight.
To serve, use a knife to go around the edges of the dish to release the sides of the flan. Place a plate/serving dish on top and invert. Lift the baking dish/dishes up to allow the caramel run down over the flan. Perfect "as is" but a little whipped cream never hurt anyone.
