In a saucepan, combine the coconut milk, almond milk, granulated sugar, cornstarch, vanilla extract, and salt. Whisk together until smooth and well combined.

Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and begins to bubble, about 5-7 minutes. Remove from heat and set aside.

In a separate small saucepan, combine the brown sugar and water. Cook over medium heat, swirling the pan occasionally, until the sugar dissolves and turns a deep amber color, about 5 minutes.

Quickly pour the caramel into the bottom of a 9-inch round cake pan, tilting the pan to coat the bottom evenly.

Pour the thickened coconut-almond mixture over the caramel in the cake pan.

Cover the pan with aluminum foil and place it in a larger baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the cake pan, creating a water bath.

Bake in a preheated oven at 350°F for 40-45 minutes, or until the flan is set but still slightly jiggly in the center.

Remove from the oven and allow to cool to room temperature. Refrigerate for at least 4 hours or overnight to fully set.

To serve, run a knife around the edges of the flan to loosen it. Invert the flan onto a serving plate, allowing the caramel to drizzle over the top. Slice and enjoy!