Melt chocolate in a heatproof bowl over simmering water, stirring until smooth, about 3 to 4 minutes. Cool slightly.

Scoop the solid cream from the chilled coconut milk can (about 1 cup) and whip until soft peaks form, 1 to 2 minutes. Add maple syrup and vanilla, mixing just to combine.

Fold the melted chocolate into the whipped cream until the mixture is a uniform deep brown and thickened. Divide among 4 ramekins, cover, and refrigerate at least 1 hour until set.

Serve chilled, finished with a pinch of flaky salt and chocolate curls if you like.