Preheat your oven to 325°F (160°C).
In a medium saucepan over medium heat, combine the full-fat coconut milk, pure maple syrup, and the scraped vanilla bean along with its pod. Stir gently until warmed through, but do not let it boil.
In a mixing bowl, whisk together the egg yolks until pale and slightly thickened.
Once the coconut milk mixture is warm, slowly pour it into the bowl with the whisked egg yolks, stirring continuously to prevent the eggs from cooking.
Strain the custard mixture through a fine-mesh strainer into a large measuring cup or bowl.
Evenly distribute the custard mixture among your ramekins, filling each about three-quarters full.
Place the filled ramekins in a baking dish. Carefully pour hot water into the baking dish until it reaches halfway up the sides of the ramekins. Bake for 25-30 minutes, or until the edges are set but the centers still have a slight jiggle.
Remove the ramekins from the water bath and let them cool at room temperature for about 30 minutes. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
When ready to serve, sprinkle a thin, even layer of raw cane sugar on top of each custard. Use a kitchen torch to caramelize the sugar until golden and bubbly.
Allow the caramelized sugar to cool for a couple of minutes until it hardens. Top each crme brle with fresh berries and a sprig of mint.
