Preheat the oven to 350 °F/ 177 °C.

In a medium-sized pot, warm the coconut cream with the vanilla on low to medium heat for about 5 minutes. Do not bring to a boil. 

Beat egg yolks with the sugar until smooth and well blended. Stir the hot coconut cream slowly into the yolk mixture.

Pour the blended liquid into 4-5 large ramekins or equivalent size, oven-safe dish.

Set the ramekins in a large pan filled to about 1" with warm water. Bake for 50-60 minutes in the preheated oven until the custard sets and forms a lightly browned crust on top.

Let custards cool, cover lightly with a clean cotton towel, and chill for 4 hours in the refrigerator.

To serve, sprinkle 1.5 teaspoons of unrefined sugar evenly over the top of each ramekin.

Use a torch to melt the sugar on the top of each ramekin (about 2 minutes per ramekin). I recommend using a torch instead of the broiler as unrefined sugar melts faster than white sugar and can easily burn. Using a torch allows more precision. Note that the crust will not be as smooth as when using white sugar.

Return the ramekins to the refrigerator until the melted sugar forms a firm crust. Serve very cold.