Prepare the Caramel: Heat 1 cup of sugar in a saucepan over medium heat. Stir constantly until the sugar melts and turns golden brown. Quickly pour it into the bottom of a flan mold or individual ramekins. Let it set.
Make the Flan Base: In a bowl, whisk together 6 eggs, 1 can of sweetened condensed milk, 1 can of coconut milk, and 1 cup of whole milk until smooth. For a finer texture, strain the mixture through a sieve to remove lumps.
Baking: Preheat your oven to 350°F (175°C). Pour the flan mixture over the caramel in the mold. Place the mold inside a larger baking dish, then fill the dish halfway with hot water to create a water bath. Bake for 50-60 minutes until the center is just set but still slightly jiggly.
Cool: Once baked, remove from the oven and let the flan cool to room temperature. Chill in the fridge for at least 4 hours or overnight.
Serve: Carefully run a knife around the edges of the flan mold and flip it onto a plate. The caramel should cascade over the flan for a glossy finish. Optional: Garnish with toasted coconut flakes or fresh tropical fruits.
