Refrigerate the can of full-fat coconut milk overnight or freeze for about 4 hours to allow the cream to separate from the liquid.

Open the can carefully and scoop out the thick, creamy layer into a mixing bowl, discarding the remaining liquid.

Chop the dark chocolate into small pieces and melt it using a double boiler or microwave.

Beat the coconut cream on medium speed for about 2-3 minutes until silky and fluffy.

Slowly drizzle in the Baileys Irish Cream while mixing, then add cooled melted chocolate and mix until smooth.

Transfer the mixture into ramekins or glasses, aiming for three-quarters full.

Chill in the refrigerator for at least 3-4 hours or overnight for a firmer texture.