Pre-heat the oven to 150° C (or gas mark 2).
Slowly reduce the coconut milk and the creamed coconut to approx 250g.
Then add the cream.
Heat slowly until JUST boiling & then remove from heat.
Whisk the egg yolks and the sugar untill thick and pale yellow and double in quantity.
Whisk the coconut and cream mixture into the egg and sugar mixture.
Place in 6 large ramekins.
Bake in bain maire for 30-40 minutes until just cooked - the middle should still have a wobble when shaken gently.