Coconut Hot Chocolate With Almond-Fluff Whipped Cream

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For the whipped cream:

3/4 cup very cold heavy cream

1/2 cup Marshmallow Fluff

2 tablespoons almond-flavored liqueur (such as amaretto), or 1/4 teaspoon pure almond extract

1/4 teaspoon pure vanilla extract

For the chocolate:

1 cup whole milk

1 14-ounce can unsweetened coconut milk

2 tablespoons good-quality unsweetened cocoa powder (such as Valrhona or Ghirardelli), plus more for garnish

3 tablespoons packed light brown sugar

1/2 cup good-quality bittersweet chocolate chips (such as Callebaut or Ghirardelli)

1/4 teaspoon pure vanilla extract

Pinch of fine sea salt

1/2 cup sweetened shredded coconut, lightly toasted