Step 1

Preheat oven to 160°C. Combine the white sugar and water in a medium saucepan over low heat. Cook, stirring, for 2 minutes or until sugar dissolves. Increase heat to high and bring to the boil. Boil, without stirring, occasionally brushing down side of pan with a pastry brush dipped in water, for 3-4 minutes or until golden. Pour the caramel mixture evenly among eight 160ml (2/3-cup) capacity ovenproof ramekins. Set aside for 5 minutes or until set.

Step 2

Whisk together the coconut milk, milk, egg, brown sugar and vanilla bean paste in a large bowl until well combined. Strain through a fine sieve into a jug. Carefully pour over the caramel mixture in the ramekins.

Step 3

Place the ramekins in a large roasting pan. Pour enough boiling water into the pan to reach halfway up the sides of the ramekins. Bake in oven for 35-40 minutes or until the custards are just set.

Step 4

Transfer to a baking tray and set aside for 1 hour to cool. Cover the ramekins with plastic wrap and place in the fridge for 6 hours or overnight to chill.

Step 5

To serve, run a flat-bladed knife around the inside edge of the ramekins and carefully turn onto serving plates. Sprinkle with shredded coconut and lime rind to serve.