Have a large heat-safe baking dish or individual ramekins ready.

In a large saucepan, whisk together the cocoa powder and arrowroot, then whisk in the coconut cream until smooth.

Add the coconut milk, date syrup, coconut sugar, coffee granules, and kosher salt, whisking until fully combined, then add the chopped chocolate.

Set the pan over medium heat and cook, whisking constantly, until the mixture thickens, turns glossy, and the whisk leaves defined tracks that briefly hold, about 5 to 7 minutes.

Heat until the mixture just begins to simmer. Once the first bubbles appear, immediately remove from heat.

Pour into the large baking dish or individual ramekins. If the pudding sits in the hot saucepan for any time while you portion it out, stir regularly from the bottom to prevent scorching from residual heat.

Let the pudding cool slightly, for about 15 minutes, then cover and refrigerate until fully set, at least 6 hours.

While the pudding chills, prepare the toppings. Pulse the toasted coconut chips in a food processor or spice mill until finely ground and sandy. You can also shave just a bit of extra bar chocolate for topping. Set aside for serving.

To serve, sprinkle with the crumbled toasted coconut, shaved chocolate and a pinch of flaky sea salt, if desired.