Step 1

Whisk together coconut milk, egg yolks, salt and maple syrup in a large pot over medium low heat. Stir in vanilla seeds and pod.

Step 2

Whisk often and do not let mixture come to a boil.

Step 3

Cook for about 10 minutes or until mixture has thickened enough to coat the back of a wooden spoon. Remove from the heat and discard vanilla pod.

Step 4

Place the chocolate in a large bowl and gradually pour the mixture over it. Let sit for about 2 minutes to allow the chocolate to begin to melt, then whisk until smooth. Stir in the bourbon. Pour mixture into eight 4-ounce ramekins and chill for 2-3 hours.

Step 5

Top with coconut whipped cream and dried rose petals just before serving.