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1. Preheat oven to 325 F.
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2. Put a kettle of water on to boil.
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3. Lay the coconut in a thin layer on a sheet pan. Put it in the oven to toast, stirring at least once. Bake for a few minutes until the coconut is golden. Make sure to check it often so it doesn't burn. Once done, remove it from the oven.
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4. Combine all of the ingredients in a medium bowl except 2 tablespoons of the toasted coconut (this will be used for garnish). Whisk to combine everything.
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5. Pour the mixture either into an 8 X 8 baking dish, or 4 ramekins.
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6. Place the dish or ramekins into another, larger baking dish.
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7. Put the dish into the oven on the middle rack, pour the boiling water into the larger baking dish, filling it about half way up your dish or ramekins which contain the custard.
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8. Bake until the custard is set. When done it will be soft but not jiggly. This should take about 40-45 minutes for the baking dish, 30-35 for the ramekins. When done, remove from the oven and allow to cool just a bit.
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9. It's best to let it sit in the refrigerator overnight (or at least 4 hours).
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10. Serve with whipped cream, a sprinkle of the reserved toasted coconut and some fresh raspberries or sliced mango.
