Bring four eggs to room temperature. Whisk together generously.
On very low heat, add coconut milk, maple syrup, vanilla and stevia to a pan and constantly stir until simmering. Also, at this point add the spices, a pinch from the spicy ones and one teaspoon of the sweet ingredients.
While vigorously whisking, very slowly combine coconut milk mixture into egg mixture.
Fill baking pan 3/4 with water. Fill ramekins with custard mixture and place into pan. Should fill roughly six dishes. Bake at 350 until there is no jiggle left in the custard when shaken. Remove and let cool then chill and enjoy.