Make sure that your coconut cream is chilled. If you weren't able to put your coconut cream in the fridge overnight, place it into the freezer for around an hour. Make sure that it isn't mixed or shaken.
Scoop off the top of the coconut cream and place it into a freezer safe container. Leave the liquid in the bottle of the can.
Turn on oven for shredded coconut (you can toast the coconut now or later - see below).
In a pot on the stove, melt chocolate with a little bit of coconut liquid from the coconut cream can. You can also use coconut milk if you prefer.
Add in cocoa powder. Continue to constantly mix!
Add in your desired amount of sugar * you can use coconut sugar, powdered sugar, or regular sugar. For a smoother texture, make sure if you use a coarse sugar, like regular sugar, that it melts completely. You can do this separately to make a simple syrup and add that in. If you're using this as a frosting, you may need more sugar but if you're eating as a pudding, you may want less sugar.
Let cool for a little while (but make sure the chocolate doesn't solidify).
While the mixture is cooling, put your shredded coconut into the oven to bake. It will be done once it's at a golden brown color. Watch it closely!
Then, pour the chocolate mixture into the bowl with the coconut cream and whip/stir.
Even if the coconut cream melts, keep whipping/stirring until all of the ingredients are blended. Now is a good time to taste test it and see if you need more sugar. Then, place the mixture into the freezer until it solidifies more. If you want it to be fluffier, you can take it out and whip it more or leave as is (depending on your preference and what you're using it for).
Then, sprinkle toasted coconut ontop and enjoy!