Whisk the eggs with the cinnamon sugar just until frothy. Whisk in the coconut milk, soya cream, honey and dessicated coconut.
Pour the mixture into four ramekins, and place the ramekins into a deep ovenproof baking dish.
Place the baking dish into the preheated oven, and pour boiling water into the baking dish halfway up the sides of the ramekins. Bake until set, about 10 minutes. Turn the oven off, and let cool in the oven before chilling in the refrigerator. Serve cold.
This is the easiest way to toast the dessicated coconut: Spread the coconut in a small pyrex dish, and cook in the microwave oven on High for 40 seconds. Stir, and repeat until the coconut is lightly browned.
You can use 5 teaspoons sugar and 1 teaspoon ground cinnamon to equal 2 tablespoons cinnamon sugar. Or, simply add 2 tablespoons sugar and add in the cinnamon to taste!