Preheated oven to 325°F

Combine the can of coconut milk and cream in a medium saucepan.

Scrape the inside of the vanilla bean and add to the coconut milks.

Heat the coconut mixture on low heat for a few minutes. Do not wait for it to boil. Once it gets hot, turn it off.

In a medium sized bowl combine egg yolks band desired sweetener.

Once the coconut milk has heated slowly add it, little by little, to the yolk mixture and stir continuously.

After you incorporate all of the milk, spoon it into ramekins.

Put the ramekins onto a deep dish oven proof tray and add boiling hot water until the level reaches half way on the ramekins.

Place in the oven for about 30-40 minutes or until the creme becomes almost solid.

Cool and place in the refrigerator for at least 3 hours or freeze.

For glaze, after cooling add 2 tablespoons of brown sugar and place in oven to broil for 3-5 minutes until sugar has melted.

Cool and freeze for a few minutes and serve.