One of the best perks about making flan is that you can customize it with any flavor you can possibly imagine. Since summer is here and I long for a beach vacation, I decided to make a tropical version of this popular Latin dessert. Creamy coconut milk and chunky pineapple make this island treat a favorite in my family. If you are new at flan making, remember that this takes practice and you'll be a pro after your third or fourth attempt. Be very careful when handling the caramel because a caramel burn can be very painful. Make sure you have enough room to maneuver in your kitchen. My son loves to watch the caramel drip when I unmold the flan and enjoys being in charge of sprinkling the shredded coconut when it's time to devour this piña colada decadence.
Preheat oven to 350° F.
In a small saucepan, heat sugar over medium heat. Swirl the pan but do not stir, approximately 4 minutes or until the sugar dissolves and turns caramel color. Do not burn.
Pour into a 9" cake pan and swirl the cakepan quickly to coat the bottom entirely with caramel. Cake pan will be hot.
In a large bowl, whisk eggs. Add coconut milk (or cream), condensed milk and pineapple. Continue whisking until well combined. Pour mixture into cake pan and cover with foil.
Place cake pan in a roasting pan and fill with boiling water to approximately 1-inch deep.
Bake for 60 minutes or until a toothpick inserted in the middle comes out clean. Carefully, remove flan from water and let cool. Refrigerate for 6 hours.
To unmold, run a small knife around edge of pan. Place a large plate upside down over pan and quickly invert. Give the plate and pan a little shake in order to release the flan and carefully remove the pan. Sprinkle with shredded coconut.