In a medium-size heavy saucepan, combine cream and cinnamon. Heat over medium heat, whisking constantly to thoroughly blend cinnamon into coconut cream, just until cream begins to steam. Do not boil. Remove from heat.

Heat oven to 300°F.

In a medium bowl, whisk eggs, egg yolks, xylitol and salt together until pale yellow and slightly thickened.

Using a soup ladle and whisking constantly, very gradually pour in the hot cream. When all the cream has been added, whisk in the vanilla extract.

Pour about ½ cup of the cream mixture into each of six 4-ounce custard cups (or pour entire mixture into a 2-quart round baking dish).

Place the cups or baking dish in a roasting pan. Carefully pour enough boiling water (about 4 cups) in the roasting pan to come halfway up the sides of the cups or baking dish.

Bake until custard is still slightly loose in center, about 30 minutes. Remove from the oven and leave in the baking dish for another 5 minutes.

Using an oven mitt, carefully remove cups from water bath.

Serve warm, at room temperature or cold, toping each serving with 1 tbsp of a caramel sugar free syrup.