1. Prepare the Caramel:

• In a small saucepan over medium heat, melt the sugar until it becomes a golden caramel. Swirl the pan gently (don’t stir) to ensure even melting.

• Immediately pour the hot caramel into the bottom of a flan mold or small cake pan (about 7–8 inches in diameter), tilting to coat the bottom evenly. Set aside to harden.

2. Make the Flan Mixture:

• Preheat the Oven: Preheat your oven to 325°F (160°C). Prepare a water bath by placing a larger baking dish in the oven and filling it with about 1 inch of hot water.

• Mix the Flan Base: In a large bowl, whisk together the coconut milk, whole milk, 1/2 cup sugar, eggs, and vanilla extract until smooth and well combined.

• Add Coconut and Raspberries: Stir in the shredded coconut, then gently fold in the raspberries. Be careful not to crush them too much.

• Pour into Mold: Pour the flan mixture into the prepared caramel-lined mold.

3. Bake:

• Place the flan mold into the water bath in the oven and bake for about 45–55 minutes, or until the center is just set and a knife inserted comes out clean.

4. Cool:

• Remove from the oven and let cool at room temperature for 1 hour. Then refrigerate for at least 4 hours, or overnight, until fully chilled and firm.

5. Serve:

• Unmold: Run a knife around the edge of the flan to loosen it. Place a serving plate on top of the mold and flip it upside down to release the flan and the caramel sauce.

• Serve: Slice and serve cold, optionally garnished with extra raspberries or toasted coconut flakes.