Steamed Coconut Custard

1. Coat four 4-oz. ramekins with cooking spray; set aside. In a heavy, large pan or wok with a lid, set a bamboo steamer (or use a collapsible metal steamer). Add 2 inches of water to the bottom of the pan. 2. In a small bowl, beat the eggs. Add the coconut milk, evaporated milk, sugar blend, and arrowroot; beat well. Add the salt and beat again. 3. Heat the pan on medium-high heat to begin to warm the water. 4. Pour the egg mixture into the ramekins. Carefully transfer the filled ramekins to the steamer, cover, and steam for 15 to 20 minutes, adding water as necessary so the pan does not boil dry. Sprinkle each custard with cinnamon, and serve warm or chilled.