large baking tray, saucepan, mixing bowl and 4 small dessert dishes

100g plain chocolate
300ml coconut milk
100g caster sugar
25g FREEE Tapioca Flour
2 tbsp water
2 tbsp desiccated or flaked coconut

1. Break the chocolate into pieces. Measure the coconut milk, sugar and chocolate into a saucepan.
2. Heat gently while stirring until the sugar and chocolate have dissolved.
3. Remove the pan from the heat.
4. Put the tapioca flour and water into a bowl and stir into a paste.
5. Pour half the warm chocolate milk into the paste, stir to combine and tip everything back into the saucepan.
6. Return the pan to a gentle heat and stir as the sauce thickens and bubbles.
7. Remove the pan from the heat and leave it to cool for 10 minutes.
8. Beat the sauce vigorously until smooth then divide it between the serving dishes.
9. Scatter the coconut on a large baking tray, toast it under the grill for 2 minutes until golden, then leave to cool.
10. Before serving the chilled chocolate mousse, sprinkle the toasted coconut over the top.