Prepare ramekins by placing four 8-ounce ramekins in a 3-inch-deep baking pan.

Preheat the oven to 375F (190C).

Bring a kettle or pot of water to a boil.

In a 1-quart pot, combine coconut milk, split and bruised lemongrass, lime leaves or zest, and ginger slices.

Bring the coconut milk mixture to a boil, then reduce heat to a low simmer, cover, and cook for 20 minutes.

Strain the hot coconut-milk mixture through a strainer over a large bowl; discard solids.

Dissolve palm sugar into the hot coconut milk.

Stir in the cooked black sticky rice and chopped dried pineapple or mango.

In a small bowl, whisk the eggs and vanilla extract.

Allow the coconut milk mixture to cool to body temperature.

Whisk the egg mixture into the cooled coconut milk.

Divide the mixture evenly among the ramekins.

Place the ramekins in the baking pan.

Pour boiling water into the pan around the ramekins, halfway up the sides to create a bain marie.

Carefully transfer the pan to the preheated oven and bake for 45 minutes.

Check for doneness by gently jiggling a ramekin; the sides should be puffed and the center barely moving.

Remove ramekins from the water bath to cool on a rack.

Serve warm or chilled.