Add the dark chocolate chips to a medium-sized mixing bowl.

In a small bowl, stir together 1/4 cup of the coconut milk and the tapioca starch until smooth and all the lumps are out.

Place the remaining coconut milk in a blender with the beets and cinnamon and blend until completely smooth.

Transfer the coconut milk/beet mixture to a saucepan and heat over medium, just until the mixture begins to steam and become slightly frothy (don’t let it come to a boil). Add in the tapioca starch mixture and salt and whisk constantly until mixture is thick, about 5 minutes. Remove from heat and pour into the bowl with the chocolate chips. Stir until well combined and all of the chocolate chips have melted.

Divide chocolate beet mixture among four or five 5-ounce ramekins, and allow them to cool slightly before placing them in the refrigerator. Chill for at least 2 hours before serving.