Drain the liquid out of the can of coconut cream and pour the cream into a saucepan. Whisk while it heats to get rid of any lumps then whisk in the vanilla extract. Bring to a simmer.
Remove from the heat and let the mixture rest for 15 minutes.
When the 15 minutes are almost up, cream the egg yolks and sugar using a hand mixer. Whisk until slightly fluffy.
While continuing to whisk, add in the coconut cream mixture and combine.
Preheat the oven to 325 F.
Place three 6-ounce creme brulee ramekins in a baking tray and fill the tray with hot tap water, halfway up the sides of the ramekin.
Carefully pour in the creme brulee mixture and bake in the oven for 40-45 minutes until set.
Remove from the oven and let cool on the countertop for a few minutes. When cool enough to handle, place in the fridge for 3 hours or overnight.
When ready to eat, sprinkle the top of each with 1 tbsp coconut sugar and torch with a culinary torch until caramelized. Let the tops cool into a crispy, crunchy layer and enjoy!