Beat eggs with rotary beater or fork; stir in cream or milk, sugar, and vanilla.
Stir in coconut.
Divide mixture among 4 buttered 6-ounce custard cups.
Cover each loosely with foil.
Pour boiling water into wok to reach 1/2 inch below steamer rack.
Arrange custard cups on rack.
Cover wok and steam about 10 minutes or till knife inserted in center of custard comes out clean.
Uncover; garnish with more toasted coconut, if desired.