Heat the coconut cream, vanilla, cinnamon and water in a saucepan.
Whisk the eggs, cacao, tapioca, salt and syrup together in a bowl to the side.
Once coconut cream / water starts to boil a tiny bit, you then pour it into the egg mixture very very slowly, whisking as you go. SLOW IS KEY so you don’t cook the eggs.
Then, pour the whole mixture back into the saucepan and stir continuously on low / med heat until the custard thickens.
Lastly, once thickened, turn off the heat and stir in the chocolate pieces.
Pour into bowl, jug or jar to cool.