Preheat your oven to 350°F (175°C).

In a mixing bowl, whisk together sugar, eggs, and a pinch of salt until smooth and pale.

Gradually add the well-mixed coconut milk and vanilla extract, whisking until combined.

Pour the mixture into a baking dish, scraping down the sides of the bowl.

Place the baking dish inside a larger oven-safe dish filled with hot water halfway up the sides.

Bake in the preheated oven for about 40 minutes until the edges are set and the center has a gentle jiggle.

For a caramelized top, switch to broil for an additional 2-3 minutes, watching closely.

Remove the custard from the oven and water bath, cool for 30 minutes, then refrigerate.

Serve chilled, optionally topped with fresh fruits or sweetened condensed milk.