Preheat your oven to 300°F (150°C). Gather all your ingredients and kitchen tools.

Whisk together the eggs and palm sugar until fully dissolved.

Add coconut milk and your choice of flavoring to the egg and sugar mixture. Whisk until smooth.

Optional: Strain the mixture through a fine mesh sieve into another bowl for a silkier texture.

Pour the custard mixture into 4 ramekins, filling them about three-quarters full.

Place the filled ramekins into a larger baking dish and pour boiling water until it reaches halfway up the sides.

Bake for approximately 90 minutes, until the custard is set with a slight jiggle.

Let the ramekins cool at room temperature for about 30 minutes before refrigerating for at least 2 hours.