- 1 cup canned unsweetened coconut milk
- 1 cup whipping cream
- 6 large egg yolks
- 1/2 cup sugar
- 1/4 cup purchased caramel ice cream topping
- 2 tablespoons dark rum
- 1 teaspoon vanilla extract
- Pinch of salt
- Toasted sweetened flaked coconut
- Preheat oven to 350°F. Arrange six 3/4-cup custard cups or ramekins in 13x9x2-inch metal baking pan. Combine first 8 ingredients in medium bowl; whisk to blend. Pour custard into cups, dividing equally. Pour enough hot water into baking pan to come halfway up sidesof custard cups.
- Bake flans until set in center and golden brown on top, about 38 minutes. Remove flans from water. Chill uncovered until cold, about 3 hours. (Can be made 1 day ahead. Cover and keep chilled.)
- Sprinkle flans with toasted coconut.