Grease 4 ramekins with coconut oil. In a small bowl, combine ¼ cup coconut milk and the arrowroot starch, and whisk until combined.

In a saucepan, add the remaining 1½ cups coconut milk, arrowroot starch mixture, and heat over medium heat for 2 minutes, until the mixture begins to bubble and thicken.

Remove it from the heat. Add the remaining ingredients, except the eggs, whipped coconut cream and salt and heat over low heat, stirring constantly, until the mixture is smooth and the chocolate is melted. Remove from the heat and let cool for 5 minutes. Add the eggs and whisk until combined. Divide the mixture among the prepared ramekins, filling them about ¾ full.

Pour 1½ cups water into the Instant Pot bowl and set a steamer rack or trivet in the bottom.* Place 3 ramekins on the rack, and one on top of the three, in the center.

Secure the lid on the Instant Pot and lock it in place.

Move the vent knob to the sealed position. Select “Manual” and cook on high pressure for 9 minutes.

Carefully move the vent knob to “Venting” to quickly release the pressure.

With oven mitts, carefully remove the ramekins from the

Instant Pot. Cool to room temperature, then place in the refrigerator to chill for at least 2 hours. Top with coconut whipped cream and salt.

*Alternatively, to make in a conventional oven, preheat the oven to 300°F. Set a rimmed baking dish in the oven and fill with hot water. Arrange the ramekins in the hot water bath, and bake, uncovered, for 25 to 30 minutes.

Remove the ramekins and let them cool for 30 minutes before transferring them to a refrigerator for at least 2 hours.