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Add the chocolate chips, eggs, orange zest, orange juice, salt, coconut milk, and allulose to a blender. It helps to have all of these things at room temperature for a smooth blend. Blend for a full minute, until completely smooth. Don't rush this part. Set the next step up for success for the creamiest results.
With the blender running, slowly pour in the hot coffee. The heat melts the chocolate and gently tempers the eggs, bringing everything together into a smooth, glossy custard base.
Pour into 6 ramekins or glass cups.
Refrigerate at least 4 hours, until set. These can be made a day ahead.
Serve topped with chocolate shavings, homemade whipped cream, and orange slices.