Preheat the oven to 325F
Make the coffee caramel. Mix coffee granules with water and let it dissolve. Mix coffee-water with sugar in a small saucepan and bring to a boil, then down to a simmer, for about 8 minutes, until it smells toasty and caramelized. Pour into the bottom of a 9" glass pie dish, and let it set for 10 minutes.
Make the coconut flan custard. In a blender, blend coconut milk, condensed milk, egg and gelatin on high, unti very smooth. Pour through fine mesh sieve into the pie dish.
Bake. Put the flan into the oven on top of a baking pan, and pour water into the pan about halfway up the sides of the pie dish. Bake for 50-55 minutes.
Chill and serve. Very carefully, remove the flan from the oven. Discard the water. Place the flan in the fridge for at least 3 hours to chill. Flip onto a plate when ready to eat, and serve. YUM!