400ml can coconut cream
1⁄2 cup lime juice
3⁄4 cup caster sugar
1 tsp vanilla bean paste
3⁄4 cup toasted coconut chips Shredded lime rind, to decorate
300ml tub thickened cream
2 tblsps icing sugar mixture
2 tblsps Malibu
Arrange a folded tea towel over the base of a large roasting pan. Place six ovenproof dishes (200ml-cup capacity) on tea towel.
Whisk coconut cream, juice, eggs, sugar and vanilla in a large jug. Divide evenly among dishes. Pour enough boiling water into roasting pan to come halfway up side of dishes.
Cook in a moderately slow oven (160C) for about 25 minutes, or until just set. Transfer dishes to a wire rack to cool to room temperature. Refrigerate, covered, for 2 hours, or until set.
To make Malibu cream, beat cream, sugar and Malibu in a small bowl of an electric mixer until rm peaks form.
Serve custards topped with Malibu cream. Decorate with coconut chips and lime rind.