Preheat your oven to 300°F (150°C). Gather your mixing bowl and whisk.

In a mixing bowl, whisk the eggs until pale and frothy. Gradually add palm sugar until dissolved.

Pour in coconut milk along with jasmine extract or pandan juice. Whisk gently until smooth.

Strain the mixture through a fine sieve into another bowl to ensure a silky texture.

Divide the custard mixture evenly into four ramekins, filling them about three-quarters full.

In a larger baking dish, arrange the filled ramekins and pour boiling water halfway up the sides.

Bake for approximately 90 minutes. Check for doneness as the centers should be set but slightly jiggly.

Allow the custard to cool slightly at room temperature before chilling in the refrigerator for at least 2 hours.