Preheat your oven to 350°F (180°C). Prepare your steam pudding pan by adding a layer of caramel sauce at the base.

Pour about 2 tablespoons of caramel sauce into the steam pudding pan, spreading it gently to cover the bottom.

In a blender, combine the coconut condensed milk, soy milk, and eggs. Blend until completely smooth.

Pour the custard mixture into the prepared steam pudding pan.

Place the steam pudding pan into a larger baking dish. Fill the baking dish with boiling water halfway up the sides of the steam pan.

Bake for approximately 60 minutes. Check for doneness; the center should jiggle slightly.

Once baked, turn off the oven and let the flan sit undisturbed for an hour.

Let the flan cool completely at room temperature, then cover and refrigerate overnight.

To unmold, run a knife around the edges of the steam pan and invert onto a large serving plate.