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Dissolve the custard powder in 2 tablespoons cold/room temperature coconut milk. Set aside.
Boil the remaining coconut milk with 2 tablespoons sugar
Remove from heat and stir in the dissolved custard powder.
Keep stirring until the custard thickens. It should be thick, but still pourable.
Divide custard between two 4-ounce ramekins. Cover with foil/cling wrap.
Refrigerate for at least 3 hours, until completely chilled and set.
Just before serving, sprinkle a teaspoon of sugar on the top of each custard and brulée with a blow torch until caramelized. Alternatively, you can caramelize 2 teaspoons of sugar over medium heat until golden brown and pour a thin layer over the chilled custard.
Refrigerate for about 5 minutes to let the sugar set, and serve with mango.