Preheat the oven to 350°F.

In a medium saucepan, combine the coconut milk, vanilla bean/seeds, and stir over medium heat until it simmers.

Meanshiile, in a medium bowl, whisk together the egg, egg yolks, coconut sugar and sesame butter (try to get whisk out the lumps).

Combine the chocolates in another medium bowl.

When the milk mixture is steamy, pour the hot milk over the chocolate. Let it sit 1 minute, then whisk it slowly until the chocolate is melted and the ganache is smooth, then pour this mixture over the whisked egg mixture to temper them.

Strain the mixture into a large, 4 cup measuring cup or a bowl with a spout preferably. Then divide the chocolate custard between 6 ramekins.

Place the ramekins in a deep roasting pan and fill the pan with hot water so that it reaches halfway up the ramekins.

Bake the custards for 40 minutes or until the centers are completely set. Cool to room temperature before serving topped with a sprinkling of toasted sesame seeds.