Preheat the oven to 325°F with the rack in the middle. Boil a full kettle of water.
Get two 9″ x 13” glass baking dishes and lay a small towel on the bottom of each one (the towel will keep the ramekins from slipping around).
Heat the coconut milk in a small saucepan over low heat until it’s steaming but not boiling.
Crack the eggs into a large bowl, add the maple syrup, and whisk well.
Slowly add the warmed coconut milk to the egg and syrup mixture (a little bit at a time) and mix vigorously. (Don’t be impatient and add the hot coconut milk all at once or you’ll end up with scrambled eggs!).
Whisk in the pumpkin, spices, vanilla, and salt.
Divide the ramekins into the two towel-lined baking dishes (ten ramekins won’t fit in one dish) and ladle in the mixture.
Pour boiling water into the baking dishes until it reaches halfway up the ramekins and carefully transfer them to the oven.
Bake custard cups for about 30 minutes. The custards are ready when a knife inserted into them comes out clean and they’re still slightly jiggly in the middle.
Cool the custards on a wire rack until they’re room temperature (about 1 hour) and top each one with a sprinkle of toasted coconut.
These custards taste great cold, too. Refrigerate the ramekins for up to four days and top with toasted coconut right before you devour them.