Place both chocolates, both sugars, and the cream from the top of the coconut milk in a heatproof bowl (preferably with a spout), and set aside.

Pour coconut milk and any residual cream into a small saucepan and heat over medium-low heat, whisking frequently. (The faster you whisk, the foamier the milk will be.)

When the coconut milk begins to boil, remove from heat and pour into bowl over the chips and coconut cream.

Let sit about 1 minute, then add a heavy pinch of salt and whisk until completely smooth.

Pour into a mug and enjoy!