I love easy desserts. I think this dessert is one of the easiest desserts I've every prepared. I literally threw everything into a blender and gave it a whirl then poured it into some custard cups and steamed it in the oven. The hardest part was waiting the 2 hours for it to chill in the fridge so I could dig in. Boy was it worth the wait.
For the caramel:
1/4 cup of sugar
For the custard:
4 large eggs
2 cups of coconut milk (see note)
1 tsp of vanilla
1/3 cup of sugar or splenda
a pinch of salt
toasted sweet coconut flakes (optional)
Notes: If your can of coconut milk is shy of the 2 cups needed, you can add some whole milk to make the two full cups. Do not use sweetened coconut milk for this dish.
For the caramel, heat 1/4 cup of sugar with in a small pan on medium heat until the sugar starts to become amber in color.