To make the caramel, add the coconut sugar and water to a small pot and heat to medium-high. Maintain a low simmer for 5 minutes, swirling the pot occasionally. Do not stir.
When ready, divide it evenly among six 4-ounce ramekins (or four six-ounce ramekins) and swirl to cover the entire bottom of each ramekin. Set aside.
To make the custard, whisk the eggs, yolks, and sugar in a heat-proof bowl until the mixture thickens.
Preheat the oven to 300F.
In a medium saucepan, heat the coconut milk to a simmer. While whisking, slowly and gradually pour the coconut milk into the egg mixture. Next, whisk in the vanilla extract.
Pour the custard evenly into each ramekin, and place the ramekins in a baking dish. Boil some water and fill the baking dish with the hot water until the ramekins are half submerged.
Carefully place the baking dish in the oven and bake for 50 minutes until the custard is set but still jiggly.
If it still seems too liquid, don’t worry. Let the ramekins cool and place them in the fridge for 12 hours to set.
When ready to enjoy, run a knife along the edge of the ramekin, place a plate firmly against the top and flip. If the creme caramel doesn’t unmold immediately, give it a single good shake in a downwards motion and it should fall right out. Store leftovers in the fridge.
