: Flan:
1
: In a bowl, beat eggs until combined. Stir in sugar. Add coconut milk, evaporated milk and vanilla. Pour mixture into lightly greased ½ cup (125 mL) ramekins. Place ramekins in a baking pan. Add enough hot water to pan to come half way up outsides of cups.
2
: Bake in a preheated 350ºF (180ºC) oven for 35 minutes, or until flan is firm at edges and a sharp knife inserted in centre comes out clean. Remove ramekins from water and cool on rack for 30 minutes, then refrigerate 4 hours or until cold.
: Sauce:
3
: In a bowl, defrost frozen fruit until soft enough to cut peaches into smaller pieces. In a saucepan, combine sugar and juice and cook over medium-high heat until sugar is dissolved and mixture just come to a boil. Pour over fruit.
4
: To serve, run a sharp knife around the edge of flan. Place a small serving dish over top. Invert and shake slightly until custard drops. Spoon sauce around each flan. Garnish with mint.