Place sugar, coconut milk, eggs and vanilla into TM bowl and cook 8 min/80°C/speed 4.
Cook 2 min/90°C/speed 4.
Pour into a container, place a piece of baking paper onto the surface of the custard and allow to cool completely. Refrigerate.
Return custard to TM bowl and add the top solid layer of the coconut cream, reserving the clear liquid for another use. Add peppermint oil and combine 8 sec/speed 4.
Keep chilled until ready to serve.
Serve with a candy cane in each glass or crush the candy canes and sprinkle on top as a garnish.
This recipe freezes really well to become a delicious dairy free ice cream.