No. 1 | Preheat oven to 300°
No. 2 | Mash the raspberries through a sieve to separate the seeds from the juice. Pour coconut milk, raspberry juice and rosé into saucepan. Cut the vanilla bean lengthwise, scrape the contents into the coconut milk and toss the bean pods in. Add salt and bring mixture to a simmer, stirring every so often. Just before it starts to boil, remove from heat and strain through a sieve into a measuring cup of vessel for pouring.
No. 3 | Meanwhile, add the egg yolks and sugar to the bowl of a stand mixer. Whisk on low until just combined. Scrape the sides and bottom and give another quick whisk.
No. 4 | While whisking on low speed, carefully add about ¼ cup of warm coconut milk to the eggs. Once combined add another ¼ cup of coconut and whisk, then add rest of the coconut and stir until combined. I like to pour this through a sieve just to get any bits of eggs or sugar that didn't combine properly.
No. 5 | Bring a kettle of water to boil. Place ramekins in a deep baking dish. Pour an equal amount of brûlée mixture into each ramekin. Carefully pour the boiling water into the baking dish around the ramekins. Be sure not to get any water into the brulees.
No. 6 | Place in the preheated oven for 60 minutes. Remove from the oven and check doneness by giving them a little shake. The mixture should jiggle but not be liquidy – similar to jello.
No. 7 | Once the ramekins are cool enough to handle, remove from the water bath and allow to cool to room temperature then transfer them to your fridge for at least two hours to set.
No. 8 | When ready to serve, sprinkle 1 tablespoon of sugar on each brûlée and using a blowtorch caramelize the sugar on top until brown. Garnish with a couple fresh raspberries and a sprig of mint.