Place the coconut milk, heavy cream, vanilla and salt into a pot over med-low heat and bring to a simmer. Remove from heat and leave it to cool.
Whisk together the sugar and the egg yolks until well blended and they begin to lighten in color. Sieve and add cooled cream mixture in while mixing well, a little at a time, stirring continuously.
Pour the mixture into 3-4 ramekins and place them in a deeper pan with sides.
Put into over and slowly add water to the pan.
Bake mixture for about 40 mins until set. There will be a slight jiggle in the middle.
Cool it and place it in the fridge overnight or at least 3 hours.
Remove from fridge before serving and spread a thin layer of sugar on the surface. Using a kitchen torch, melt the sugar to form a crispy topping. Garnish with fruits and serve immediately!
