Preheat oven to 350 °F. In a medium bowl whisk together eggs, vanilla, and salt until thoroughly combined. Prepare a 9 x 13-inch glass pan with 1-inch of water. Put six ramekins or 4 oz. mason jars into the water, making sure the water level doesn't go above 1/2 way up the ramekins.
Combine coconut milk, chocolate, and sugar in a medium saucepan. Melt slowly over low heat, stirring frequently. When chocolate is fully melted turn off the heat. Add the egg mixture while whisking constantly until smooth.
Pour custard mixture into ramekins. Carefully place the pan into the oven and bake for 30-35 minutes, until set. Cool slightly before removing ramekins from the water bath. Store uneaten custard in the refrigerator for up to three days. If you make this recipe in 4 oz. mason jars you can cap them and freeze them for later consumption.