In a medium-sized cooking pot, add coconut cream and coconut milk. Bring over medium heat until bubbles begin to form, but do not let it boil. Remove the cream mixture from the heat and let it cool.
Cut the vanilla pod in half and scrape out the seeds and add them to the coconut milk and cream.
Meanwhile, add the egg yolks to a separate medium bowl and add the erythritol powder. Start mixing with an electric mixer for about 2-3 minutes.
Add the cooled cream mixture to the egg yolk mixture and mix. Set the mixture aside for half an hour.
Preheat the oven to 190 degrees Celsius or 375 degrees Fahrenheit. Place the ramekins in a baking dish or baking tin and fill them with the creamy mixture until they are full for 2/3. Boil some water in a kettle.
Add hot boiling water to the baking dish until the ramekins are covered in water for up to 2/3 – 3/4. Place the ramekins with the baking dish in the oven and bake for 40 minutes.
Remove them from the oven and let them cool to room temperature for a few hours or overnight in the refrigerator.
When they have cooled, sprinkle some brown erythritol over each dish and use a burner to warm up and "caramelize" the erythritol. If you do not have a burner, you can place them under the grill of the oven until the erythritol begins to caramelize.