1. Place sugar, coconut milk and eggs in a bowl and beat until well combined. Pour mixture through a fine sieve and divide evenly between six3/4 cup/185 mL/ 6 fl oz capacity ramekins.
2. Half fill a wok with hot water and bring to the boil. Place ramekins in a bamboo steamer. Place on wire rack in wok, cover steamer and steam gently for 20-25 minutes or until custards are set. Serve with lychees or fresh fruit.