FLAN DE COCO (COCONUT CUSTARD)

1 can of condensed milk
1 can of evaporated milk
1 can of cream of coconut
5 egg whites
5 egg yolks
Cap full of vanilla extract (Dominican is the best)
2 cinnamon sticks
1/2 cup of water
1 1/2 cups of sugar

In enamel bowl place all the sugar and bring to a boil on a low heat (make sure the heat is low or else it will burn easily). When sugar is completely caramelized, put on kitchen gloves and rotate the bowl so that caramel will go on the sides (be careful a boiling caramel burn is very unpleasant). You should do this quickly because as caramel cools it will begin to harden. Set aside. Boil cinnamon sticks in water then let cool. mix condensed milk, evaporated milk, cream of coconut, egg yolks, and vanilla extract in a separate bowl. Mix well and set aside. (Hint: use a mixer). Beat the egg whites until they form a stiff peak (use a mixer it's quicker and much easier) and then add to mixture above. After cinnamon is completely cooled remove sticks and put liquid through a fine strainer and then add to the mixture. After all of the ingredients are combined, place the mixture in the caramelized enamel bowl. Next place the enamel bowl in a "baño de maria," (double boiler) cover pot and cook at a medium heat for about 25 minutes. To check if flan is ready poke a toothpick or fork in it while cooking, it should be relatively dry. After flan is fully cooked set aside and let cool. Place in the refrigerator for about three hours. When ready to serve go along the edge of flan with a knife to loosen it. Place the serving platter over the enamel bowl and flip it (quickly so it doesn't make a mess) and shake until flan is completely loosened onto serving platter. Make sure to scrape as much caramel from the bowl onto the flan (that's the best part).