In a medium saucepan, mix together the coconut palm sugar, cocoa powder, cornstarch, and a dash of salt. Whisk until well combined, ensuring there are no clumps.
Pour in the lite coconut milk and whisk the mixture until everything is fully incorporated. The consistency will be somewhat thick at this stage.
Place the saucepan over medium heat. Continue to whisk the mixture as it heats up. This will prevent any sticking and ensure an even consistency.
Once the mixture begins to bubble gently, reduce the heat to low. Let it simmer for about 5-7 minutes, whisking occasionally. The syrup will thicken as it cooks.
After the syrup has thickened to your desired consistency, remove it from the heat. Stir in the pure vanilla extract for that extra layer of flavor.
Let the syrup cool for a few minutes before transferring it to a storage jar. Once cooled completely, seal it and store it in the refrigerator. The chocolate syrup will thicken further as it cools.
