Preheat oven to 325 degrees F.  Heat a kettle of water to boiling.  Place 4 large (5 ounce) ramekins in a roasting pan, or deep baking dish.  Set aside.

In a medium saucepan over medium heat, stir vanilla, coconut milk, heavy cream and coconut extract together.  Heat milk mixture until bubbles form around the edges of the pan, but not boiling.  

In a large bowl, whisk egg yolks, 1/2 c. sugar, and salt until evenly combined.  While whisking, ladle in one ladleful of hot cream into egg mixture to temper the eggs.  Slowly whisk the rest of the cream ladle by ladle until all added.  Strain mixture through a fine mesh strainer into a pourable measuring cup.  This removes any cooked egg pieces to make the custard smoother. 

Pour custard evenly into the ramekins.  Place pan into oven.  Pour boiling water into the pan until water is about 1/2 up the sides of the ramekins.  Bake custard for 35 to 40 minutes, or until custard is just set.  The centers will jiggle slightly, but set on the edges.  

Remove ramekins pan and set on cooling rack for about 30 minutes to cool.  Tightly wrap each ramekin with plastic wrap and set in refrigerator to chill for a minimum of 4 hours (or up to 48 hours) before serving.  

To serve, sprinkle 1 T. granulated sugar evenly over the top of each ramekin.  Use a kitchen blowtorch to caramelize the sugar until it bubbles and turns golden brown.  You can also put the ramekins directly under a broiler and cook until sugar caramelizes.  Allow custard to set slightly before serving.