• Preheat oven to 325 degrees. Bring a kettle of water to a boil - then turn down to a simmer - will use when cooking the Crème Brûlée (water bath.)

Make the Coconut Milk Base:

• Add coconut milk to a large sauce pan or pot and bring just to a simmer, remove from the heat. In a medium sized bowl - add egg yolks and sugar; mix well with a wire whisk for one minute until light and creamy. Add vanilla bean paste and sea salt.
• Add 1/4 of the coconut milk slowly, whisking to incorporate. Then add the remaining coconut milk, whisking until combined.
• Place the ramekins in a large baking dish to hold, with 2 " high sides. Transfer the mixture to a 2 cup pyrex measuring cup (this will make pouring a breeze!) Pour the mixture evenly into each of the ten ramekins.
• Place the dish into the oven and carefully pour the hot water around the ramekins - to reach half way up their sides.
• Bake for 40 minutes. They are done when they feel firm to the touch, and have a slightly golden color. Remove from the oven, set aside to cool.

Refrigerate the Crème Brûlée:

• Place the ramekins on a plate to hold, cover with plastic wrap and refrigerate until cold, at least 4 hours or overnight.

Add the Sugar Topping

• Sprinkle 3/4 teaspoon of sugar evenly on top of each cold Crème Brûlée. Using a blowtorch caramelize the sugar on top until golden brown, will harden quickly.

Adding the Strawberry-Rum Compote:

• "Crack" the sugar with a spoon - add some fruity compote to the center; enjoy!