To prepare the custard, preheat the oven to 325 degrees. Mix together the ingredients until completely smooth and well-blended. Pour into several small ramekins (about 3-4 inch in diameter) and place them on a lipped baking sheet. Pour water into the baking sheet around the ramekins so that the ramekins are resting in about 1 inch of water. Place the pan in the oven and bake for 1 hour or until just set. Remove from oven and allow to cool while you prepare the palm sugar syrup.

To prepare the syrup, bring the ingredients to a boil and simmer for 20 minutes. Remove from heat and allow to cool completely before chilling in the refrigerator for 1 hour. Drizzle the coconut custards with the syrup, top with a dollop of whipped cream, and serve immediately.