Coconut Flan

• 13 1/2 cups milk
• 2 peeled coconuts
• 12 eggs
• 2 1/2 cups sugar
• 3/4 cup sugar for caramel

In a saucepan, mix 6 3/4 cups milk and 2 1/2 cups sugar. Simmer until milk is reduced. Set aside.

Chop coconuts into small cubes and grind with remaining 6 3/4 cups milk. Bring to a boil. Remove from heat and allow to cool. Combine coconut milk and sugared milk; beat in yolks until well mixed.

Preheat oven to 350 degrees.

In a small saucepan, melt 3/4 cup sugar with water until it forms a caramel texture. Use this to coat a round mold. Fill mold with coconut milk, sugared milk and yolks. Set mold in large pan half-filled with water and place in oven.

Flan is done when an inserted bamboo skewer comes out clean. Cool in refrigerator for at least 3 hours.