Place the sugar in a non-stick frying pan and slowly melt over low heat without stirring. Shake the pan to mix, but do not stir with a spoon. When the sugar has melted, pour into a 3 litre glass baking dish, coating the bottom.
In a large bowl, beat the eggs with an electric mixer until smooth. Pour in the condensed milk, evaporated milk, coconut milk, full fat milk and vanilla; mix until well blended, about 2 minutes. Pour the egg mixture over the sugar in the baking dish. Place the dish inside of a larger dish or tin and set in the oven. Fill the outer dish with water to 2.5cm deep.
Bake for 1 hour in the preheated oven or until a skewer inserted in the centre comes out clean. Remove from the water bath and refrigerate until cold, 4 hours to overnight.
To serve, run a knife around the edges of the dish to loosen, then invert onto a serving dish.
Lovely result, however can hardly taste the coconut :-( I didn't have any evaporated milk so I just didn't put it in! Doesn't seem to have affected it. I used a vanilla pod instead of extract, so maybe that overpowered the coconut...not to it's detriment though!!
Next time I may put some actual coconut in it as well or maybe some coconut liqueur! YUM.
Oh one thing - the caramel seemed to solidify to the bottom of the dish....is that normal?? - 05 Feb 2012