Make rotini and set aside

In a large heavy saucepan, scald the milk

Gradually stir in the rotini and cool, stirring frequently and adjusting the heat to prevent milk from boiling over and scorching, until mixture is thickened and the orzo is al dente, about 20 to 25 minutes

Stir in the sugar until dissolved

Add the chocolate and the coconut

Remove from heat and stir until the chocolate is melted

Add the vanilla and salt

Let cool at room temperature

Serve in dessert bowls with cold heavy cream drizzled on top.