In a bowl, melt the chocolate and butter in a double boiler until it reaches a consistent and homogeneous cream point. Remove from heat, pour coconut milk, tapioca and mix well. Finally, lay the eggs and mix gently again. Butter greased pans, put the batter and bake in preheated oven for 7 minutes. Remove from oven and place a small plate on top to unmold them. Lastly, add 1 scoop of ice cream. Enjoy!