Briefly heat 2 tbsp milk, stir in the cocoa and allow to cool for 10 minutes.
Add the remaining milk and froth with a milk frother. Place in the freezer for 5 minutes.
Sweeten the coffee or espresso to taste. Blitz with the ice cubes in the blender and place in chilled glasses.
Add 1 scoop of vanilla ice cream and spread the slightly frozen cocoa foam on top. Sprinkle with 1/2 tsp coconut flakes, and serve.