Preheat oven to 300° F.

In a medium bowl combine yolks and 3/4 cup sugar until creamy. Add vanilla and whisk again.

In medium saucepan heat cream and coconut milk over low heat and bring to a slight boil; remove from heat immediately and set aside to cool for 1-2 minutes. 

Slowly add cream into egg yolk and sugar mixture and whisk until creamy and well combined.

Pour custard evenly into 4 ramekins and place in a baking dish/pan. Add enough hot water to come halfway up the sides of the ramekins.

Bake for approximately 40-45 minutes until custard is almost set, but still very slightly jiggly in the center.

Once done baking, cool at room temperate then refrigerate for an hour.

Preheat oven to broil.

Mix 2 tablespoons of brown sugar and 2 tablespoons of regular sugar in a bowl. Sprinkle evenly over the tops of the custard. 

Place dish under broiler until sugar begins to melt and caramelize. Watch carefully, this shouldn't take more than a few minutes!

Place back in refrigerator for up to 30 minutes if you like your creme brulee served chilled.

Cool until ready to serve or chill until cold. When ready, sprinkle with about 2 tsp white sugar and torch until crispy and brown.

Pour mixture evenly into 6 6-ounce ramekins (custard dishes). Place ramekins in a baking dish and add enough hot water to come about half way up the sides of the ramekins.

Bake for approximately 40-45 minutes until custard is almost set. The custard will be mostly firm but still jiggle slightly in the center when tapped.

Remove from water bath and let cool slightly. Place in refrigerator and chill overnight.

Just before serving sprinkle 1 to 2 teaspoons of sugar over each custard. Use a torch to melt the sugar OR place ramekins on a cookie sheet and then under a preheated broiler. Cook until sugar is a golden brown (about 3 minutes).