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In a medium bowl, press the egg yolks through a wire sieve to ensure a smooth custard base.
Whisk in the coconut milk, sugar, desiccated coconut, and vanilla extract until well combined. Pour this mixture into your prepared ramekins.
Place the filled ramekins into a large roasting tin. Carefully pour water into the roasting tin until it comes about three-quarters up the ramekins; this creates a water bath for gentle, even cooking.
Bake for 30-35 minutes, until the tops are set and beautifully golden. Remove the ramekins from the water bath and let them cool for 5 minutes.
Per serving
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Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
