Preheat oven to 325º F. Combine milk, coconut milk, coconut cream. Bring to a boil, reduce and simmer 15 minutes. Take off flame and let cool. Add toasted coconut. Let toasted coconut infuse for 15 minutes. For caramel, add sugar and water in medium sauce pot. Cook until amber color, then whisk in lemon juice.

Pour caramel evenly in 4-oz. ramekins and set aside. Strain milk mixture into a bowl. Add eggs and yolks, whisk lightly. Fill each ramekin with mixture, then place ramekin in roasting pan filled half way with hot water. Cook, covered with foil, for 25 minutes. Serve with fruit salsa.