Shake up or stir the coconut milk really well. In a heavy saucepan heat 1 1/4 c. coconut milk, sugar, coconut cream, and salt on low until it just starts to simmer.
While that is heating, in a separate bowl whisk together remaining coconut milk, cornstarch, and cocoa powder until well combined.
When the milk and cream mixture begins to simmer take about 1/4 c. and whisk it little by little into the cornstarch mixture.
Turn burner down to the lowest setting. While continuously whisking, slowly pour the cornstarch mixture into the simmering coconut milk mixture.
Keep whisking until the pudding comes back up to a simmer or starts to thicken up a bit. About a minute or two.
Remove the pudding from the heat but keep whisking. Whisk in chocolate and vanilla and keep stirring until the pudding is smooth.
Pour pudding into a serving dish and cover with plastic wrap, lightly pressing the top of it against the surface of the pudding to prevent a skin forming. Place in refrigerator to chill. Or serve warm.
Stir well and serve with a dollop of whipped cream and sprinkled with toasted coconut flakes.