1. Preheat your oven to 175°C.

2. In a saucepan, heat the coconut milk and almond milk over medium heat until it starts to simmer. Remove from heat and set aside.

3. In a mixing bowl, whisk together the eggs, erythritol, vanilla extract, and salt until well combined.

4. Slowly pour the warm milk mixture into the egg mixture while continuously whisking to prevent the eggs from curdling.

5. Strain the mixture through a fine-mesh sieve to remove any lumps.

6. Grease six ramekins or custard cups with coconut oil or cooking spray.

7. Divide the flan mixture evenly among the ramekins.

8. Place the ramekins in a baking dish and fill the dish with enough hot water to reach halfway up the sides of the ramekins. This creates a water bath to ensure even cooking.

9. Carefully transfer the baking dish to the preheated oven and bake for 35-40 minutes, or until the flan is set around the edges but still slightly jiggly in the center.

10. Remove the baking dish from the oven and let the flan cool in the water bath for about 10 minutes.

11. Remove the ramekins from the water bath and allow them to cool completely at room temperature.

12. Once cooled, cover each ramekin with plastic wrap and refrigerate for at least 4 hours or overnight to allow the flan to fully set.

13. When ready to serve, run a knife around the edges of each ramekin and invert onto a serving plate.

14. Optionally, garnish with shredded unsweetened coconut before serving.

15. Enjoy your delicious Keto Coconut Flan!

Note: The nutrition information may vary depending on the specific brands of ingredients used.