Preheat the oven to 140°C
Put the jaggery or palm sugar and water in a saucepan and heat, stirring, until the sugar dissolves. Leave to cool
Whisk the coconut milk with the spices and rosewater
Strain in the sugar syrup, whisking to combine
Add the cream followed by the eggs. Whisk to combine
Transfer mixture to a jug, pour into 8 ramekins and place in a baking dish.
Pour hot water to come halfway up the ramekins and bake in the oven for 50–60 minutes, or until the custards are just set.