4 1/2 tsp.. Instant-Coffee granules, dissolved in 4 tsp. hot water
½ tsp. Almond extract
½ tsp. Vanilla extract
1/8 tsp. Salt
1 cup Coconut shreds
Start by preheating oven to 350°F.
In a small saucepan cook your sugar on medium-high. Once it begins to melt, stir occasionally until it has a smooth texture and is a rich, golden caramel. Immediately coat the bottom of a round baking dish or flan mold. Move fast before the caramel begins to harden! Allow to cool for about 10 minutes until solid.
Combine the remaining ingredients in a blender and blend on medium-speed until smooth. Layer the mixture on top of the caramel in your mold by pouring it out through a fine-mesh sieve or cheesecloth.
Line a large baking pan with a kitchen towel. Add your mold to the center of the pan and fill with water, preferably hot or boiling. Cover with foil and bake for about 1 hour or until set. The custard should still wobble when gently shaken.
When you remove your pan from the oven and your mold from the pan, cover and allow it to cool at room temperature for about 30 minutes. Transfer to the refrigerator for another 6-8 hours. When ready to unmold, trace the edges of the inside of your mold with a very thin pairing knife. Cover tightly with a plate and flip. Be careful, the caramel juices will pour out.
Top with a generous amount of coconut shreds and enjoy!