Place the chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring in between, until melted and smooth. Cover and set aside.

Heat the coconut milk and water in a medium pot over medium-high heat until it begins to steam (4-5 minutes). Set aside.

In a food processor, pulse the sugar, eggs, salt, potato starch and cocoa until combined. Add a cup of the hot liquid through the spout in a steady stream and pulse again.

Add the egg mixture from the food processor to the remaining hot liquid. Cook over medium-high heat, whisking constantly until it’s thick and glossy and begins to bubble.

Remove the pan from the heat and whisk in the melted chocolate and the vanilla extract.

Divide the dessert among 12 glasses and cover tightly with plastic wrap. Refrigerate overnight.

Top with coconut flakes and chocolate shavings before serving.

SERVES 12