Time to make: 45 mins (Hands-on time: 10 mins, Cooking time: 35 mins), plus 1 hr chilling
Total cost: $9.00 / $1.50 per serve
400ml light coconut milk
250ml trim milk
1/3 cup castor sugar
1 teaspoon vanilla extract
1/4 cup brown sugar
1/4 cup water
1/2 lime, zest and juice
Step 1 Preheat oven to 190ºC. Place coconut milk, sugar and eggs in a large jug. Whisk until combined.
Step 2 Pour mixture into ramekins or ovenproof dishes or cups. Place ramekins in a roasting pan. Pour enough hot water into pan to reach halfway up ramekin sides.
Step 3 Bake for 30-35 minutes or until just set. Remove from water and set aside for 5 minutes to cool. Serve warm or chill for an hour or more.
Step 4 To make syrup, combine sugar, water, lime juice and zest in a saucepan over a low heat. Simmer for about 10 minutes until syrup thickens.
Step 5 To serve, pour warm syrup over custards and top with 1/2 teaspoon passionfruit pulp and extra lime zest if preferred.