Line the tray with parchment paper and set aside.
Heat coconut milk, coconut cream, and coconut sugar in a saucepan over medium heat.
Stir until sugar dissolves completely.
Whisk cornstarch with brewed coffee until smooth.
Add coffee mixture slowly to the saucepan while stirring constantly.
Add cocoa powder and whisk until fully blended.
Cook until thick and glossy, about five minutes.
Remove from heat and mix in vanilla extract and salt.
Pour mixture into prepared tray and smooth the top.
Chill for at least two hours until firm.
Slice into squares and serve cold.
