Preheat the oven to 160C/320F.
Lightly grease 4-5 small ramekins.
Place the maple syrup and coconut cream in a medium pot over a medium heat and bring to a rolling boiling. Reduce the heat to medium/low and simmer until the mixture turns dark in colour (approximately 8-10 minutes).
Add the coconut milk and stir.
Add the vanilla extract and salt and bring to a rolling boil again then simmer over a medium heat for 3 minutes.
Whisk the egg yolks in a bowl of a kitchen stand mixer (this can also be done by hand) until smooth and glossy.
Slowly add the hot mixture down the edge of the bowl whilst whisking on a medium setting and whisk until combined.
Evenly pour the custard into the 4 prepared ramekin dishes. Place the ramekins on a baking tray then place the tray in the oven. Pour boiling water into the baking tray until it reaches 1/2 the height of the ramekins.
Bake for 40-45 minutes. The top of the baked caramel custard will be golden and firm to touch.
Remove the tray and allow to cool for 5 minutes before removing the ramekins from the water bath.
Place the custards in the fridge for 3-4 hours.
Serve with Whipped Coconut Cream and Caramel Sauce.