3tbspcoconut sugarmaple crystals, or sucanat (low glycemic brown sugar)
Preheat oven to 350°F. Place 6 ramekins (1/3 to 1/2 cup size) inside of a tall sided baking pan lined with paper towel so that they sit flat.
Pour the coconut milk into a small saucepan and bring to a boil over high heat. Remove from the heat and gently stir in the chocolate until the color is even and no longer streaky. Set aside.
Whisk the egg yolks and sugar vigorously in a large bowl until smooth, 3 minutes.
Pour the egg mixture over the chocolate milk. Stir slowly so as not to create bubbles. Strain through a fine sieve and divide equally among the ramekins.
Pull the middle rack of the oven out and test it for stability. Place the baking tray on top and pour boiling water into the pan until the water-line goes halfway up the ramekins. Cover the whole dish tightly with foil and bake for 40 minutes, until the custards are nearly set but still jiggly in the center.
Remove from the oven and if they still jiggle a lot, leave them in the hot water bath, covered, for 10 minutes. If serving immediately, let them cool on the counter or chill until ready to serve.