• Place your log mold on top of a bigger mold so you can pour hot water into it, this will create your "bain-marie". Set aside.
• Preheat oven to 350F/180C.

COCONUT FLAN PREPARATION

• In a mixing bowl, mix in the condensed milk together with the milk, vanilla bean paste and eggs. Add the shredded coconut.
  
• Pour your preparation into your mold. Then pour the boiling hot water into the larger mold, just enough so you have about 1 inch | 2.5 cm.
  

COOK!

• Bake for 40 minutes at 350F/180C. (Every oven heats differently, monitor your Flan from 35 minutes). It is ready when the coconut has set and is golden.
  
• Once your Coconut Flan is out of the oven, let it completely cool down. Then, refrigerate for at least 4 hours.
• Before demolding the flan, run the blade of a knife along the sides and flip it over. Refrigerate while preparing the chocolate ganache.

CHOCOLATE GANACHE PREPARATION

• Pour the heavy whipping cream into a microwave safe bowl and bring it just to a boil in microwave, about 30 seconds at a time (1 minute total). Add the dark chocolate chips and swirl to coat all chips. Allow to sit for 2 minutes, then stir.
  
• Take the coconut flan out of the refrigerator and pour the chocolate ganache on top. Decorate with white chocolate chips. Enjoy a slice at a time. Bon Appétit!
  
• N.B. This flan is best when enjoyed within 3 days.