Coconut Flan Recipe with Caramel and Rum

Make the caramel (or buy it) and place it at the bottom of the cake mold.

In a mixing bowl, combine the 3 eggs and the sweetened condensed milk. Use the can to measure the coconut milk and fill it up with semi-skimmed milk. Add the shredded coconut.

Put the mixture into the mold. Bake for 40 minutes at 180°C (thermostat 6).

To finish, take the flan out of the oven, unmold it, and drizzle with a splash of amber rum. Serve well chilled.