Set 6 small oven-safe jars on a baking sheet. Set aside.
Crack the eggs into a medium bowl and beat lightly with a spatula, just to break up the yolks. Set aside.
Warm the cream, Baileys and chocolate over low heat, without bringing it to a boil. Stir to ensure the chocolate is completely melted.
Remove from the heat and slowly pour the Baileys mixture into the eggs, while stirring with a spatula.
When the mixture is fully incorporated, distribute evenly among the jars.
Place the baking sheet with the jars on the middle rack of the oven for 10-12 minutes (depending on your oven). Remove while still jello-like consistency, so as not to overcook.
Allow to cool at room temperature, then refrigerate overnight.
Make the topping:
Chill the coconut milk overnight. This will allow the milk solids and liquids to separate. DO NOT shake the can when you remove it from the fridge.Open the can, drain off the liquids and scoop the solids only into the bowl of a stand mixer. If using the whip-it stabilizer, add now.
Whip on high until soft peaks form. Add the sugar and vanilla extract and whip for a couple seconds to incorporate. Use a sieve to add the corn starch. Continue to whip until full, creamy, firm peaks form.
Keep chilled until ready to use. When ready, spoon or pipe whipped cream atop the chilled pos de creme.
Notes
To prevent scrambled eggs, introduce the hot mixture slowly. This is what is called tempering the eggs.
If you do not own small jars, you may use oven-safe teacups, small bowls, or ramekins.
For best results when whipping cream, ensure the cream, bowl and whisk are well chilled.