INGREDIENTS
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Serves 4
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1 14-ounce can of coconut milk, divided
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1/4 cup sugar
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1/2 teaspoon salt
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3 tablespoons cornstarch
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3 tablespoons cocoa powder
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1/2 teaspoon espresso powder, optional
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5 ounces 62% semisweet chocolate, coarsely chopped (I use Scharffen Berger)
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1 teaspoons vanilla extract
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1/4 cup coconut flakes, toasted, to garnish