In a medium sized saucepan, add the milk, dark cocoa powder, cornstarch and gula melaka (coconut palm sugar). Whisk thoroughly till all the powders are dissolved in the milk.
Heat the saucepan on medium low heat, whisking constantly until the mixture thickens.
Remove from the heat, add the coconut extract and whisk thoroughly.
Allow the pudding to cool, whisking occasionally to prevent a skin forming, until the pudding is cool enough to spoon into your serving glasses.
Spoon the chocolate coconut pudding into 4 serving glasses, leveling the top with the back of the spoon.
Cool in the fridge till the pudding is set, about 2-3 hours.
Caramelized Coconut Brittle
In a small pan, add the coconut flakes and gula melaka (coconut palm sugar).
Heat the pan over medium low heat, stirring constantly with a spatula, until the gula melaka melts and the coconut starts to turn golden brown.
Transfer the mixture onto a non-stick mat, pressing down gently to form an even layer.
Allow to cool completely to room temperature. Break into large pieces and keep till ready to serve on top of the chocolate coconut puddings.