1 cup sugar
2 cups freshly grated coconut
12-oz can evaporated milk
1-1/3 cup sugar
1/4 tsp salt
3/4 tsp grated acid lime rind, or regular lime rind
4 lightly beaten large eggs
Flan mold, round, 7x3 inches
Larger mold or pan to hold the flan mold (in a bain-marie)
TO CARAMELIZE THE FLAN MOLD: Put 1 cup sugar in a heavy stainless steel, straight-sided saucepan over low-moderate heat. Str continuously with a wooden spoon until the sugar is completely melted. Continue cooking until you reach the desired color. Do not make it too dark, though, as it will taste bitter. Slowly and carefully pour the caramel into the flan mold. Tilt the mold around with your hands, working rapidly until the bottom and sides are covered with caramel. Set aside to cool.
Preheat the oven to 325°F. In a mixing bowl, dissolve sugar and salt in the milk. Add the lime rind and eggs, and mix well. Add grated coconut, and mix well.
Set the caramelized flan mold inside the larger mold. Pour in the filling. Place in the oven, and fill the outer pan 2/3 of the way up the height of the flan mold with hot water. Gently close the oven door. Bake 1-1/4 hours, or until a cake tester inserted in the center comes out clean. Let flan cool in the mold for 5 minutes. Separate the sides from the mold with a thin knife and invert onto a platter with a short rim (the rim will keep the liquid of the flan from escaping!). Wait 5 minutes before removing the mold from the flan. Then, let cool before refrigerating. Serve cold.