Thai Coconut Custard

Combine the coconut milk, beaten eggs, palm sugar, and salt in a mixing bowl, stirring until the sugar dissolves completely and the mixture is smooth.

Strain the custard mixture through a fine-mesh sieve into another bowl to remove any lumps and ensure a silky texture.

Pour the strained custard into a baking dish or individual ramekins, filling them about three-quarters full.

Prepare a water bath by placing the custard dish into a larger baking pan and filling the larger pan with hot water until it reaches halfway up the sides of the custard dish.

Bake the custard in a preheated 325°F (160°C) oven for 20-25 minutes, or until the edges are set but the center still jiggles slightly when gently shaken.

Remove the custard from the oven and allow it to cool to room temperature, then refrigerate for at least 1 hour before serving.