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Open the can of coconut milk and poke a hole through the solid coconut cream in the top of the can. Pour off the liquid coconut water in the bottom of the can and reserve for smoothies.
Put the solid coconut cream in a mixing bowl. Add the sugar and beat with a hand mixer on high until smooth and fluffy, about 2 minutes. Set aside 2 tablespoons of the whipped coconut cream in a small bowl.
Sift the cocoa powder over the remaining coconut cream, add the almond extract, and beat until incorporated and fluffy.
Spoon the mousse into 4 small ramekins. Dollop the reserved plain coconut whipped cream on top of each mousse and refrigerate.
In a small, dry saucepan, toast the almonds and coconut flakes over medium-low heat, stirring constantly, until golden brown, about 1 minute. Sprinkle the mousse with the almonds and coconut immediately before serving.