Preheat oven to 325 degrees F.

In medium bowl, whisk together egg yolks and coconut sugar until yellowish and fluffy. Set aside.

In saucepan, bring water to boil and set aside to use later.

In medium-sized saucepan, heat coconut milk, heavy cream and salt just until it bubbles. Remove from heat and stir in vanilla extract.

Spoon coconut milk/cream mixture into egg yolk/sugar mixture one tablespoon at a time, whisking continually. Continue until combined.

Place two 1-1/2-inch x 5-inch ramekins in large baking pan with sides at least 1 inch taller than ramekins. Divide custard between each ramekin, filling to top. Fill pan with ½-inch of reserved heated water.

Carefully place baking sheet into oven. Bake until edges are set and centers are jiggly, around 25-30 minutes.

Remove from oven; place ramekins on wire rack to cool for at least 1 hour.

After cooled, refrigerate for at least 4 hours. (Note: Dessert will keep for 2 days in refrigerator.)

Just prior to serving, sprinkle thin layer of brown or cane sugar over surface of ramekins.

Caramelize sugar with kitchen torch or place under broiler for 7 minutes or until browned. Serve immediately.