1. Preheat the oven to 180 degrees.

2. For the caramel, add the sugar and water to a small saucepan over low heat and stir until the sugar has dissolved. Turn up the heat and boil to make a dark caramel. Carefully (it is extremely hot) pour the caramel into a terrine mould (it doesn't need to be greased or lined), distributing it evenly by gently tilting the mould in your hands. It will set quite quickly at room temperature.

3. For the custard, break the eggs into a bowl and whisk until frothy. In a large bowl, whisk together the coconut milk, desiccated coconut and sugar. Whisk the eggs and coconut mix together and pour onto the set caramel in the mould.

4. Cover the terrine mould with a layer of baking paper and seal with foil. Place in a large baking tray, pour in sufficient cold water to come halfway up the terrine dish and bake for about an hour. Cooking time will vary, so check the custard after 45-50 minutes. It will be slightly firm to touch when cooked.

5. Allow to cool in the baking tray. Once cooled, remove from the water and put in the fridge to chill overnight.

6. To serve, run a knife around the edge of the terrine and tip out the flan, pour residual caramel over the top and serve with mango, ginger and a squeeze of lime.

Note Different moulds may require different cooking times.