In a medium sauce pan combine almond milk, coconut oil, half of the coconut sugar (about ¼ cup) and the cocoa. Bring to a boil over medium high heat and with a wooden spoon stir gently until the coconut sugar and the cocoa is dissolved. Remove from heat and set aside.
In a medium glass bowl whisk together the egg yolks, remainder of the coconut sugar and the pinch of salt until the egg yolk mixture is well combined.
Slowly whisk in about one cup of the hot milk mixture into the bowl with the egg yolk mixture. Then gradually whisk the egg yolk mixture into the sauce pan. Simmer over medium high heat for about 5 minutes by stirring constantly.