The necessary ingredients are coconut milk, sweetened condensed milk, eggs, sugar, grated coconut, liquid vanilla, and optionally liquid caramel for topping.

Yes, you can use light or reduced-fat coconut milk if you want to reduce the fat content of your coconut flan.

To prepare the liquid caramel, heat sugar in a saucepan over medium heat until it melts and turns a beautiful amber color. Then pour the caramel into the flan mold and tilt it to distribute it evenly.

Yes, you can use ready-made caramel to simplify the preparation of your coconut flan. Just make sure to choose a good-quality one.

In the magimix bowl, mix the coconut milk, sweetened condensed milk, eggs, sugar, grated coconut, and liquid vanilla. Blend everything at speed 12 for a few seconds until you get a smooth mixture.

It is recommended to use eggs at room temperature to achieve a better texture and homogeneity of the mixture.

Preheat your oven to 180°C (350°F) and bake the flan for about 40 to 45 minutes, until it is well set and lightly golden on top.

Yes, it is important to let the coconut flan cool before unmolding. This will allow the texture to firm up and make it easier to unmold.

Yes, you can prepare the coconut flan in advance and store it in the refrigerator for a few hours before unmolding and serving.

You can serve the unmolded coconut flan cut into individual portions. You can also decorate it with grated coconut or chocolate shavings before serving.