Place the tin of coconut milk in the fridge (I keep mine in there all the time in case I need just the thick part!) - ideally over night

Remove the tin of coconut milk from the fridge, turn gently upside down and open. Pour the liquid into a container (use in a smoothie or a curry another time) and scoop out the thick part into a bowl

Whisk the coconut milk with a hand held electric whisk until light and fluffy

Place the dark chocolate plus 4tbsp of the reserved coconut water into a bowl and melt, either over a pan of boiling water, or by putting in the microwave in 10 second bursts and stirring in between each burst

Gently fold the melted chocolate and optional almond extract, through the whipped coconut cream

Divide between four ramekins, scatter with optional flaked almonds and serve immediately, or chill until required