Place shredded coconut in a large skillet or pan.

Cook over low-medium heat, stirring frequently, until the flakes are mostly golden brown (if coconut is sweetened it tends to brown faster). Once browned set aside to cool.

In a small sized saucepan pour in the milk.

Add the drinking chocolate and coconut rum and stir over medium heat until heated through and dissolved (about 2-3 minutes).

Dip the top of the mug or glass in to the maple syrup so the edge is coated and then dip in to the toasted coconut.

Pour in to mug and serve immediately.