Coconut Flan
['3 cups sugar', '3 (14-ounce) cans sweetened condensed milk', '1 (14-ounce) can unsweetened coconut milk', '1 (14-ounce) can evaporated milk', '6 large eggs', '2 tablespoons coconut extract', '1 tablespoon vanilla extract', '1/2 teaspoon salt', '1 cup shredded coconut']
1. Preheat oven to 325°F.
2. Place 2 cups of the sugar in a heavy saucepan and cook over medium heat, stirring regularly, until caramelized. Pour the caramel into a 9-inch-round, 3-inch-deep pan (or divide among 12 individual ramekins), turning to coat the bottom and sides. Set aside for 15 minutes.
3. In a large bowl, mix the milks, eggs, coconut extract, vanilla extract, and salt. Pour the mixture over the caramel. Set in a water bath and cover with foil.
4. Bake until the center is set, 2 1/2 to 3 hours. Chill for 3 hours or overnight.
5. Before serving, turn the flan onto a serving plate. Heat the remaining sugar in 1 cup water over medium-high heat until it dissolves, about 30 seconds. Stir in the coconut and spoon over the flan.
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