Take off 1/3 cup of coconut cream from the top of the chilled can. Mix in 2 tbsp of powdered sugar and whisk (or use an electric beater) until the texture resembles a thick whipped cream

Heat 1/4 cup water or milk until just under boiling and steep the tea bag for about 6 minutes. Remove tea bad and set aside.

In a medium saucepan, heat the coconut milk over medium heat until it starts to simmer. Turn down heat to low and whisk in chocolate, chai masala, 1 tbsp demerara (or brown sugar), salt and the tea. Make sure to whisk continuously until the chocolate is completely melted. This will ensure a silky smooth texture.

On a dry pan, toast the coconut flakes or powder until golden (this step is optional).

Mix the toasted coconut with 1 tbsp demerara sugar. Spread this mixture out on a plate.

To serve dip a small (about 6 oz) mug into the whipped coconut cream just enough that the rim is coated in a thin layer of coconut cream. Then dip the mug into the coconut and sugar mixture to create a coconut rim.

Pour the warm hot chocolate into the mug. Top with a dollop of coconut whipped cream and sprinkle some coconut sugar on top.

Serve warm.