Coconut Milk Custard

Coconut Milk Custard
5 large eggs
3 Tbsp honey
1 cup coconut milk
1/2 tsp vanilla

Preheat oven to 325.  Place rack in center of oven.  Beat eggs, honey, and  coconut milk until frothy.  A stick blender works well also.  Pour mixture into 8x8 baking dish or individual ramekins/containers.  Place in larger pan filled with hot water.  Water should be halfway up the sides of baking dish.  Bake 30-45 minutes or until knife inserted in center comes out clean.  Be careful not to overbake.  If serving hot, spoon into dishes; if serving cold, allow mixture to cool before cutting into squares.  Could top with sprinkles of cinnamon, fruit or whipped cream.  Serve warm or cold.  Makes 4 ramekins or 1 8"x8" pan.