Steps
1. Preheat your oven to 160°C (320°F).
2. In a small saucepan, melt the granulated sugar over medium heat until it turns golden brown caramel. Quickly pour the caramel into a small ramekin, swirling to coat the bottom evenly.
3. In a mixing bowl, whisk together the egg, coconut milk, sweetened condensed milk, vanilla extract, and salt until smooth.
4. Pour the mixture gently over the caramel in the ramekin.
5. Place the ramekin in a baking dish and add hot water halfway up the sides to create a water bath.
6. Bake for 40-45 minutes, or until the flan is set but still slightly jiggly in the center.
7. Remove from oven and water bath, cool to room temperature, then refrigerate for at least 2 hours.
8. To serve, run a knife around the edge and invert onto a plate to reveal the caramel topping.