Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan with butter. Pour the flan mixture into the prepared pan. Place the pan in a larger baking dish filled with hot water (water bath). Bake for 45-50 minutes or until set.

Cool the Flan

Remove from the oven and let cool at room temperature. Refrigerate for at least 4 hours or overnight.

Coconut Mousse

Prepare the Gelatin

In a small bowl, sprinkle gelatin over 2 tablespoons of water and let sit for 5 minutes to bloom.

Make the Mousse

In a mixing bowl, whip heavy cream until soft peaks form. In another bowl, combine coconut cream and powdered sugar. Microwave the bloomed gelatin for 10 seconds until melted and then mix into the coconut cream mixture. Gently fold in the whipped cream.

Chill the Mousse

Spread the coconut mousse over the cooled flan and refrigerate for at least 2 hours to set.

Mango Jam

Cook the Mango Jam

In a saucepan, combine diced mango, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the mixture thickens (about 15-20 minutes). Let cool.

Toasted Coconut Crocante

Prepare the Crocante

In a skillet over medium heat, combine shredded coconut, sugar, and water. Cook, stirring constantly, until the coconut is toasted and golden brown. Remove from heat and let cool.