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1
Preheat the oven to 300u00b0F.
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2
Place 3/4 cup of the sugar and 1/3 cup water in a small saucepan on low heat. Stir until the sugar dissolves. Increase heat to high and bring to a boil, without stirring. Boil for 5-8 mins, brushing down sides of pan with a wet brush, until the syrup just begins to turn a golden caramel.
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3
Working quickly, pour evenly among eight 3/4-cup ramekins, tilting to spread the caramel evenly over the bottoms. Place in a large baking pan.
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4
Combine the coconut milk and coconut cream in a small saucepan on high heat. Bring almost to a boil. Remove from heat.
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5
Whisk the eggs, remaining 1/4 cup sugar and lime peel in a large bowl. Gradually add milk mixture, whisking constantly to combine. Strain through a fine sieve into a large bowl. Pour evenly into ramekins. Pour enough boiling water in the baking pan to come halfway up sides of the ramekins.
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6
Bake for 30-35 mins, until just set and slightly wobbly in center. Remove from the baking pan and cool. Refrigerate for 4 hours or overnight.
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7
To serve, run a small knife around the inside edge of the ramekins to loosen. Invert carefully onto serving plates. Top with the raspberries and decorate with additional lime peel.
