Slowly heat chocolates, cream, milk and sugar in a large pan. Low heat. Stir constantly. Stir until the chocolate and cream has combined and it is a thick mixture.
In a separate bowl, beat the egg yolks, coconut liqueur and cornflour.
Place the bowl over a pan gently simmering water (do not let the bowl touch the water).
Stir in the chocolate mixture and stir until the mixture looks like a chocolate custard.
Take off the heat and leave to cool for 10 minutes, stirring continuously.
Pour the custard filling on to the base and cover with remaining desiccated coconut.
Chill in the fridge for a good hour. I left it over night.