In a small bowl, combine the cocoa powder, arrowroot powder and vanilla.

Add about 2 tablespoons of the coconut milk to combine all and whisk out any lumps.

In a medium saucepan over medium heat, bring remaining coconut milk up to a low simmer.

Add in the dark chocolate to melt it, stirring often.

Mix in the arrowroot/cocoa/vanilla mixture, and whisk continuously.

In a small bowl, whisk the egg yolks to break them apart, stir in a little bit of the warm coconut milk mixture, then pour all the contents back into the saucepan, and return to the heat.

Whisk all until smooth and the mixture coats the back of a spatula.

Pour into small ramekins, place plastic wrap directly on the surface to prevent any skin forming, and put in refrigerator to chill.

Serve cold.