Heat the oven to 150 C / 300 F. Place 6 ramekins inside a deep roasting pan and set aside.

Warm the coconut milk in a saucepan over low heat until it just begins to steam, about 3 minutes. Add the grated palm sugar and salt, then stir until the sugar fully dissolves. Remove from heat.

Crack the eggs into a mixing bowl and whisk lightly until the yolks and whites are combined but not foamy.

Slowly pour the warm coconut milk mixture into the eggs in a thin stream, whisking constantly to prevent scrambling. Stir in the pandan or vanilla extract.

Pour the custard through a fine-mesh sieve into a jug to remove any solids or foam.

Divide the custard evenly among the ramekins, filling each to about 1 cm from the top.

Pull the oven rack out slightly and place the roasting pan on it. Pour boiling water into the pan until it reaches halfway up the sides of the ramekins.

Carefully slide the rack in and bake for 40 to 45 minutes, until the edges are set and the center has a slow, even wobble when the pan is nudged gently.

Remove the ramekins from the water bath using tongs or a folded kitchen towel. Cool on a wire rack for 30 minutes.

Cover each ramekin with plastic wrap and refrigerate for at least 2 hours, or overnight, before serving.