Flan: 1.Preheat oven to 350°F. 2.In saucepan on medium, heat coconut milk and cream. Boil 3 quarts of water. 3.In a large bowl, gently whisk eggs, sugar, vanilla and salt. Whisk warm coconut milk and cream into egg mixture. When the mixture is creamy, pour it through a fine strainer. 4.Pour Flan mixture into souffle dish. Fill roasting pan halfway up with hot water. Cover loosely with aluminum foil to create a "bain-marie" (water bath) and place in oven. Cook souffle dish for about 1¼ hour or ramekins for 30 minutes. When knife inserted in center of Flan comes out clean, it's done. 5.Remove Flan to cool. Refrigerate for several hours or overnight. 6.To loosen Flan from dish, slide knife around mold. Place serving dish on mold and invert. Shake gently if Flan does not release. Caramel: 1.In saucepan, combine the water, sugar and lemon juice over medium heat. Mix until the sugar dissolves. Swirl pan for even cooking. Stop cooking when liquid turns golden. Immediately pour the syrup into a 1½ quart souffle dish, covering the bottom and sides.