Preheat the oven to 325 degrees F. In a saucepan heat together the coconut milk, heavy cream and vanilla bean. Allow mixture to come to a light boil and then remove from heat and allow to sit for 15 minutes. Remove the vanilla bean and discard.

In another medium-sized bow, whisk together ½ c sugar and egg yolks until well blended. Carefully whisk in the warm cream very slowly until the mixture is combined. You don't want to do this quickly because the hot cream could scramble the egg yolks.

The best dish to use are creme brulee dishes and/or ramekins which are wide and shallow. Place ramekins in roasting pan (or cake pan) and pour cream mixture into ramekins. This recipe makes about 5-6 servings. Pour enough hot water into the roasting pan to come up halfway of the ramekins.

Bake at 325 degrees F for about 40 minutes until the creme brulee is set but still "wiggles" slightly.

Refrigerate creme brulees for at least 2 hours and up to 3 days.

*You don;t want to brulee the top until right before serving.

Take out creme brulee 10 minutes before ready to serve. Sprinkle sugar on top and lightly tap so it's an even layer. Use a blow torch to brulee the top until golden brown.

Top with sweetened coconut flakes if desired.