Coconut creme brûlée 4 cup full-fat coconut milk 1 cup of soy milk 1 vanilla bean 2 tablespoons of maple syrup less than 1 bag Vegegel 2 tablespoons of grated coconut sugar Measure coconut & soy milk, stir until smooth. Scrape vanilla seeds in a saucepan & add the maple syrup. Mix Vegegel in and heat the mixture to a boil, stirring constantly. Remove from heat, stir in coconut shreds. Pour the mixture into ramekins. Refrigerate overnight. Sprinkle tops w/ sugar & use a torch to crystallize.