Preheat oven to 325 F. Prepare 9 x 13 baking pan: Line with thin towel. Place 6 4-ounce custard cups in pan.
In a medium bowl, beat eggs. Add coconut sugar and salt, and stir until dissolved. Add coconut milk and stir to combine.
Pour mixture into custard cups. Add water to baking pan to same level of custard in cups. Sprinkle a little nutmeg onto each custard.
Bake 40 minutes, then insert a knife into the center of one of the custards. If knife is coated with liquid, bake another 10 minutes and test again. Repeat if necessary until knife is mostly clean. Serve warm or chilled.