In a pot, whisk together creamed coconut, coconut milk, salt, and sugar and heat over medium low heat until combined and just about to bubble (you may have to break up the creamed coconut with a wooden spoon).

Add the cocoa powder and whisk until incorporated.

Pour mixture over shredded coconut and stir until well mixed.

Drop spoonfuls onto a lined sheet, then refrigerate for at least an hour until firm.