Preheat the oven to 325 °F (160°C). Place crème brûlée dishes or ramekins into a large cake pan or roasting pan. In a medium saucepan, heat the solid coconut milk, vanilla, salt, arrowroot powder, cinnamon and maple syrup over medium heat until the mixture thickens and is smooth and creamy. If it’s not completely smooth, transfer the mixture to a blender and blend until smooth. Evenly distribute the mixture into the crème brûlée dishes or ramekins. Heat the water in the microwave until almost boiling, then very carefully pour enough hot water into the pan to come halfway up the outsides of the ramekins, being very careful not to splash water into the ramekins.

Bake the crème brûlée for 20 minutes. When the ramekins are cool enough to touch, transfer them to a cooling rack to cool completely for about 1 hour. Cover the ramekins with plastic wrap and place them in the fridge overnight.

Remove the crème brûlée from the refrigerator, divide the cane sugar equally among the ramekins and spread it evenly on top. Using a torch, melt the sugar to form a crispy top. If you don’t have a torch, you may place the ramekins in the oven and broil them, watching very carefully so they don’t burn.