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Preheat oven to 160°C (320°F).
Lightly grease 6 (6-ounce) ramekins and place them in a deep baking dish.
Whisk together the eggs, coconut milk, Greek yogurt, honey, and vanilla until smooth. Stir in the shredded coconut.
Divide the mixture evenly among the ramekins. Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.
Bake for 30–35 minutes, or until the custards are just set with a slight wobble in the center.
Remove from the water bath, cool to room temperature, then refrigerate for 2 hours before serving.