3 cups of coconut Cream
6 egg yolks
1 vanilla bean
¼ cup of honey
6 tsp of coconut sugar for the top to caramelise
Beat eggs yolks and honey together until thick and pale.
Add to pan with coconut cream and cook on low heat stirring continuous until it thickens. (do not let it boil)
Pour into 6 ramekins and let cool for 10 mins before coving and putting the fridge to set over night.
Just before serving, place one teaspoon for coconut sugar on top and flame with blow torch until golden.