I just love serving any meal or dessert in a beautiful dish. I just love these mini cocette's. When I handed everyone their little Paleo Coconut Crème Brûlée we actually had a moment of silence!
PS - I even gave Jake a spoonful and his tail was wagging like crazy! Happy dog - Happy life...
Pre-heat oven to 325 degrees F
Boil water in a kettle or pot
Place four ramekins in a deep baking dish.
Pour the coconut cream in a sauce pan over a low temperature.. With a knife, split the vanilla bean lengthwise and scrape out the seeds using the backside of the blade. Add the seeds and the pod to the coconut milk.
Slowly bring it to a boil over low heat then set aside. In a bowl, whisk the egg yolks and the 1/4 cup coconut sugar. Remove the vanilla pod from the coconut milk, then slowly pour it into the egg yolk mixture and whisk fast for 30 seconds then a slower pace for 1 minute. Whisk in coconut to combine.
Divide the mixture into each ramekin using a ladle almost to the rim. Pour the hot water into the baking pan using a kettle or a large glass measuring cup with easy poring to about 1/2 way up the ramekin dish.
Bake for 45 minutes and gently remove from the oven and holding a towel remove the ramekins from the baking dish and set aside to let cool for 15 minutes. Cover with plastic and refrigerate for at least 2 hours.
When ready to serve add coconut sugar and extra coconut on each ramekin then use your torch and create a nice crystal topping or place under your broiler for 1 minute.