Heat the coconut milk in a glass measuring cup in the microwave (or use a medium pot on low heat on the stove, until small bubbles begin to form on the outer edge. Add the chopped chocolate to the container and let sit for about five minutes, while the chocolate melts. Stir together until smooth.
In the container of a high-speed blender add the coconut-chocolate mixture and all the remaining ingredients. Blend on high speed for one minute.
Pour the custard into 8-4 oz. mason jars. Cap tightly and refrigerate until set, about an hour. Consume immediately or freeze for later use.