1. Preheat the oven to 300F.
2. In a bowl, beat the eggs and 80 g of sugar for 3 minutes. Add the coconut and mix. Pour in the cream and milk. Mix well.
3. In a saucepan, make the caramel: melt 100 g of sugar and a tablespoon of water until the caramel has an amber hue.
4. Coat the bottom of a flan mold with caramel.
5. Pour the egg cream into the caramelized mold. Place the mold in a deep oven dish. Pour in water up to half of the mold.
6. Bake for 45 minutes.
7. Remove from the oven. Let cool on a rack.
8. Refrigerate for 4 hours before unmolding. Decorate with toasted coconut flakes. Serve cold.