Instructions:
Place the cocoa & sugar in a saucepan.  Slowly add the boiling water (mixing all the time) until all lumps have dissolved, then add the Coconut milk.  Gentle heat for 2-3 minutes on a hob - do not boil to ensure a smooth flavour.

Allow the mixture to cool completely and add the vanilla essence & alcohol.

Pour into a plastic container, complete with lid and freeze for 2 hours, then stir thoroughly, re-freeze for a further 2 hours and stir again. Then freeze for a final two hours or until required.

This is best used within 2 weeks of making to retain flavour.  

You can use this recipe in an ice-cream maker