Mix cream and coconut milk in a saucepan and stir over medium heat, just to the point of boiling, and set aside
Put the egg yolks in a bowl, add sugar and salt and whisk until creamy and evenly combined
Add the hot cream bit by bit, whisking continuously
Put the mixture through a fine strainer
Place 4 ramekins in a hot water bath and fill them evenly with the cream
Bake for about 35 minutes, until the edges of the custard are set, with a spot in the center about the size of a quarter remaining wiggly (baking time depends upon the height of the ramekins: if shallow, start checking at 30 minutes)
Remove ramekins from the hot water bath and cool to room temperature on a rack
Cover with plastic wrap, and chill in the refrigerator for at least 2 hours
Just before serving, uncover the ramekins and soak up any condensation with paper toweling
Spread the sugar evenly on each ramekin and caramelize with a torch
Serve immediately, otherwise the caramelized crust will soften
Add 1 teaspoon coconut rum together with the salt.
Add some flaked sweetened coconut after straining the coconut cream mixture.
Sprinkle with toasted coconut after caramelizing.
Coconut creme brulee tastes extra good if served with fresh strawberries or passion fruit.
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