So, I have a fabulous flan/creme caramel recipe, and I'd like to adapt it for a Thai dinner I'm going to tomorrow. Regular recipe is 4 eggs, 1 cup milk, 1 cup cream, 1/4 cup sugar, salt, vanilla. Can I just sub 1 cup coconut milk for the cream? Will it work the same? Also, what about adding some dried coconut flakes to the caramel that coats the pan? I actually hate the taste of coconut, so I'm clueless about cooking with it. Any advice appreciated. Thanks!