Beat the yolks and the whole egg together and slowly incorporate the sugar
Heat the coconut milk and add in the cardamom seeds and cinnamon stick so it gets a chance to infuse till a simmer
Allow the milk to cool down a little bit and slowly drip into the egg mixture while whisking
Strain the custard and divide into mason jars or ramekins
Place the jars in a baine marie or an oven proof dish with hot water and allow it to cook for 30 mins
The cooked custards should be slightly jiggly
Allow to cool once cool, chill for 4 hours to overnight