Preheat oven to 325F.
In a saucepan bring heavy cream and coconut milk to a boil.
Cover with a lid, turn off the heat and let it cool for 15 minutes.
In a large bowl combine the egg yolks and 1/2 cup of sugar and whisk until the mixture is thick and smooth (about a minute).
Slowly add the cooled milk mixture to the eggs whisking constantly.
Stir in the coconut extract.
Pour the coconut custard mixture in 8 oz ramekins and place in a large baking dish.
Pour hot water in the baking dish creating a water bath for the creme brulees. Be careful to not pour any water in the creme brulee. You want the water be about halfway up the ramekins.
Carefully place baking dish with creme brulees in the oven and bake for 40-45 minutes or until the top is set but it is still a little jiggly.
Remove from the oven, take out of the water bath and let cool to room temperature.
Refrigerate for at least 2 hours.
When ready to serve sprinkle 1 tbsp of sugar and place in the oven under the broiler. Let the sugar caramelize for about 3-5 minutes but be careful so the sugar doesn't burn.
Allow to set for 5 minutes then enjoy!