- 1 1/4 cups coconut milk
- 100g dark chocolate (70% or higher) finely chopped
- 1/4 cup coconut sugar
- 2 eggs
- 1/2 teaspoon pure vanilla extract
- Pinch of salt
Preheat oven to 325 degrees. Bring the coconut milk to a simmer in a small saucepan. Remove from heat; add chocolate and coconut sugar. Let stand 5 minutes.
In a large bowl, stir together eggs, vanilla, and salt. Stir chocolate mixture until smooth and gradually add to egg mixture.
Place 4 large custard cups or ramekins in a shallow roasting pan, and divide chocolate mixture among them. Poor enough hot water into the pan to come halfway up the sides of the cups.
Bake until custards are almost set in the centre, about 30 minutes. Remove from the oven and cool. Refrigerate until well chilled, at least 3 hours or overnight.