In a medium saucepan over medium heat, combine Iberia organic coconut milk and iberia turbinado sugar. Bring to a simmer, stirring occasionally.

In a medium bowl, whisk egg yolks until smooth. Slowly add 1/2 cup of coconut milk mixture into the egg yolks, whisking continuously.

Slowly whisk the tempered egg yolks back into the saucepan of hot coconut milk. Reduce heat to medium-low and sprinkle with xanthan gum, whisking continuously.

Stir in cocoa powder and cook until mixture thickens about 3 to 4 minutes.

Remove from heat and stir in the butter and Iberia vanilla extract until smooth.

Divide between dessert cups and refrigerate until set, 2 to 3 hours.

Garnish with sweetened condensed coconut milk and whipped cream.