In a sauce pan over medium-low heat add in coconut creme and bring to a simmer. Not the the boil as this will be too hot when added to the eggs. Add the sugar/honey and vanilla to the coconut milk.
In a mixing bowl whisk up the 2 egg yolks. Take a couple of tablespoons of the simmering coconut milk and add to the eggs to temper them. Then add them into the coconut milk. Continue whisking until the mixture is combined well.
Reduce the temperature to low and stir by using a wooden spoon or spatula until the mixture thickens and almost custard like in texture; about 5-6 minutes. (don’t boil as this will split the mixture)
Strain the mixture through a fine strainer then cover with a double layer of clingfilm touching the mixture to prevent a skin forming. Refrigerate for 1-2 hours before serving and this will last upto 3 days in your refrigerator.