Instructions: Put 1 cup of sugar into a small heavy saucepan and set it over medium heat.

Cook, stirrring with a wooden spoon until sugar caramelizes. Have ready a 2 qt porcelain mold warmed with boiling water, and dried. Pour in caramel, turning the mold so that caramel coats the bottom & an inch or so of the sides. Set aside.

Add remaining 3/4 cup of sugar to eggs. Pour the evaporated milk and coconut milk into a saucepan; bring to scalding point and slowly pour into the egg mixture, stirring with wooden spoon or wire whisk. Add coconut and pour into the caramelized mold. Set mold in a pan of hot water in a 350 oven and bake for 1 hour, or untila toothpick inserted comes our clean.

Cool thoroughly (at least 45 minutes) and unmold onto a serving platter.

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