In a medium saucepan bring coconut milk just to boiling; reduce heat. Simmer, uncovered, for 20 to 30 minutes or until milk is reduced to 1-1/3 cups; cool. Meanwhile, preheat oven to 375°F. Line eighteen 2-1/2-inch muffin cups with paper liners; set aside. Using the tip of a small sharp knife, scrape out seeds from vanilla bean, set aside.