1. Put 3/4 cup of the sugar into a small saucepan and set it over medium heat. Cook, stirring with a wooden spoon until the sugar caramelizes. Pour the caramel in a mold turning so that it coats the bottom and sides of the mold. Set aside.
2. Add the remaining sugar to the eggs. Pour the evaporated milk and coconut milk into a saucepan, bring to scalding point and slowly pour into the egg mixture, stirring with a wooden spoon. Add the coconut and pour into the caramelized mold. Set the mold in a pan of hot water in a 3509 oven and bake for 1 hour, or until set. Cool thoroughly and unmold onto a serving platter. If any caramel is left in the mold, add a little hot water and set the mold over medium heat until the caramel dissolves. Pour over the custard.