Combine 1/2 cup of the coconut milk, coconut sugar and 1/4 teaspoon of salt into a saucepan on high heat; bring to a boil; turn down the heat until it’s a high simmer; continue to cook, stir constantly throughout until it thickens slightly and becomes darker in color, 13 minutes
Take the saucepan off the heat; whisk in the cornflour until smooth, no lumps; whisk in the remaining 1/2 cup of coconut milk, almond milk and vanilla extract; place the saucepan on medium to high heat
Stir regularly; the custard will start to form on the bottom, make sure to whisk it to keep the custard smooth; when it starts to thicken, turn down the heat to low; stir regularly, keep cooking until it is a thick custard consistency, 5 minutes
Tap the bottom to remove any air bubbles; pour the custard into 2 ramekins; cover with cling wrap and avoid air bubbles on top; set aside until it has cooled slightly then refrigerate for 3 hours
Sprinkle with flaked sea salt, whipped coconut cream and more caramel sauce
