Preheat the oven to 350°F (180°C) and set a kettle of water to boil for a bain‑marie.
Butter small ramekins or a muffin tin thoroughly with melted Unsalted Butter and set them on a baking tray.
In a large bowl whisk the Egg Yolks gently just to combine, then add the Granulated Sugar and beat until the mixture is smooth and slightly pale.
Stir in the Unsweetened Shredded Coconut and the Coconut Milk until everything is evenly incorporated; the coconut will give the custard body while the coconut milk keeps it creamy.
If you like a very smooth top, pass the mixture through a fine sieve into another bowl to remove any large coconut pieces or air bubbles.
Divide the mixture among the prepared buttered molds, filling each about three‑quarters full.
Place the tray of molds into a larger roasting pan and carefully pour the hot water around them until it reaches about halfway up the sides (bain‑marie).
Bake for 30–45 minutes, or until the tops are set and golden and a knife inserted into the center comes out mostly clean.
Remove the molds from the water bath and let cool to room temperature, then chill in the refrigerator for at least 2 hours to firm up and make unmolding easier.
To serve, run a thin knife around the edges, invert each mold onto a plate, and lift off to reveal the glossy golden top. Serve chilled or at cool room temperature.
