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In a medium bowl, whisk together coconut milk, cocoa powder, cornstarch and salt. Set aside.
In a medium saucepan combine almond milk, brown sugar and granulated sugar. Cook and stir over medium heat just until boiling. Add coconut milk mixture. Cook and stir just until mixture returns to a boil. Immediately reduce heat to low; cook and stir for 2 minutes more. Remove from heat. Add chocolate; let stand for 30 seconds. Add coconut extract; stir until smooth.
Spoon 1/4 cup of the pudding into each of eight small dessert dishes, mugs, or pots de crème cups. Sprinkle with toasted coconut. Serve warm or chilled.