Add the sugar to a pan and spread out evenly. Heat over medium heat.

After about 7 minutes the sugar will begin to melt. Slowly stir with a wooden spoon until all the sugar has melted.

Pour the caramel sauce into a pie dish. Be careful the caramel sauce is VERY hot.

Preheat the oven to 350. Put the rest of the ingredients in the blender and blend until smooth.

Pour the blended mixture into the pie dish.

Cover the pie dish with foil.

Place the pie dish in a large roasting pan.

Fill the pan with water until it reaches about halfway up the pie dish.

Place the roasting pan in the oven and bake for about 1 hour and 40 minutes.

Remove the flan from the oven. Remove the pie dish from the roasting pan very carefully using kitchen mittens.

The flan should be slightly jiggly. But a fork should still come out clean when inserted in the flan.

Let the flan cool for about an hour. The flan will continue to set as it cools.

Transfer the flan to the refrigerator to chill overnight or for at least 6 hours.

Take a large plate and place it face down on top of the pie dish.

Flip it and let it sit for about a minute.

Lift up the pie dish.

Cut and serve the flan. Garnish with shredded coconut if desired.