Preheat your oven to 325° F.
Pour coconut milk into saucepan on medium heat. Cut the vanilla bean in half lengthwise and place cut side up on the cutting board. Using the back of a small knife, scrape the seeds from the pods and whisk them into the coconut milk. Heat until just before it comes to a simmer then remove from heat.
In a medium bowl, whisk together the egg yolks and 1/2 cup sugar, until fluffy and vibrant yellow colour. While whisking the eggs, gradually pour in the hot coconut milk.
Place ramekins in a deep baking dish. Pour an equal amount of brûlée mixture into each ramekin.
Set the baking dish in the oven then carefully pour water into the baking dish around the ramekins, at least 1/4 inch from the top of the ramekins.
Bake for 40 minutes. Remove from the oven and check doneness by giving them a little shake. The mixture should jiggle but not be liquidy – similar to jello.
Once the ramekins are cool enough to handle, place them on a wire rack to cool to room temperature then transfer them to your fridge for at least two hours to set.
When ready to serve, sprinkle 1 tbsp of sugar on each brûlée and using a blowtorch caramelize the sugar on top until brown.
