Preheat oven to 350 degrees. Whisk all of the ingredients together until smooth, and there are no lumps visible. Pour the filling into individual ramekins, filling 3/4 of the way full and dividing evenly. Place the filled ramekins on a rimmed baking sheet, then bake the custards for 25-30 minutes. They should jiggle slightly in the center when you remove them. Cool to room temperature, then refrigerate for 1 hour prior to serving. Serve with coconut milk whipped cream if desired.