Place the sugar and water in a small saucepan over medium high heat.
Cook the sugar until it turns a golden brown, swirling throughout the cooking process.
Many caution against too many air bubbles so suggest not stiring. Swirling carefully, remember the sugar mixture gets very hot and will burn.
Place the Flan pan over a burner and heat on very low heat. This allows you to pour the caramel into the pan and cover the bottom of the pan. Use oven mits to use the pan. When the caramel mixture is golden brown and the flan is warmed, pour the carmel into the pan, move the pan to make sure the caramel covers the bottom of the pan.
Set the pan aside to cool.
Using a blender, place the cream cheese and enough Evaporated milk to make a slurry. Blend this as much as needed, but blend it well.
Add the sweetned condensed milk, the remainder of the evaporated milk and the coconut cream. Mix well.
Pour the blended mixture through a fine mesh strainer. You can use a spatula to force any pieces of cream cheese still present.
Pour the wet mixture carefully into the flan pan.
Set the oven at 350 degrees. When how continue.
Place the filled flan pan in a baking pan and fill with boiling water until about 1-2 inchs up the side of the flan pan.
Bake the flan for 1 - 1½ hours, until beginning to brown. This flan will be thicker and firmer than other flans.
Inserting a knife, or similar, into the middle of the flan should come out clean.
When cooked, place the flan pan on a wire rack. Once cool enough, place in the refrigerator for at least 6 hours and I prefer overnight.
When ready to serve, place a plate over the top of the flan pan. Holding the place and pan securely, flip the plate/flan pan over. The flan should now be on the plate and the caramel should be a little runny. The flan can now be cut into pieces, serves and enjoyed.