Lilikoi Coconut Caramels (Flan)
1 cup raw sugar, divided
¾ cup + 1 tablespoon coconut milk
1/3 cup heavy cream
2 egg yolks
1/3 cup passion fruit juice
Combine ½ cup sugar and ½ cup water in a small saucepan and stir over medium-high heat until sugar dissolves, then bring to the boil and cook for 4-5 minutes or until caramelized. Remove from heat and pour into six ½ cup-capacity ovenproof ramekin molds and set aside.
Preheat oven to 300ºF. Combine remaining ½ cup sugar, coconut milk and cream in a saucepan and stir over medium heat until sugar dissolves, then bring just to the boil. Whisk eggs, yolks and passion fruit juice to combine, pour over cream mixture, whisking to combine, then strain into a jug. Pour into prepared moulds and place in a roasting pan. Fill pan halfway up sides of moulds with boiling water, cover pan with foil and bake for 25 minutes or until just set. Remove moulds from water and refrigerate until cold.
To serve, dip mold bases in boiling water, invert onto plates and unmold.