1) Heat milk to a simmer in a medium saucepan over medium-low heat. Whisk in caster sugar and cocoa powder and turn heat to low.
2) In a large bowl combine double cream and icing sugar. Using a whisk or hand mixer whip cream until soft peaks form.
3) Add 30ml of each type of liqueur to 2 large, heat resistant glasses or mugs. Fill glasses with the hot chocolate and garnish with whipped cream and toasted coconut.