Preheat oven to 180°C and butter a 6 cup muffin pan.
Place chocolate into Thermomix bowl and mill for 7 sec/speed 7. Remove from bowl and set aside.
Place butter, flour, ¼ cup coconut, sugar and salt into Thermomix bowl and pulse until combined, resembling wet sand.
Place 1 heaped tbsp of mixture and press into muffin tin to make even cases. Freeze for 15 minutes.
Bake 20 minutes.
Remove tray from oven and divide milled chocolate between bases. Return tray to turned off oven and allow chocolate to melt. Brush to coat cases evenly if necessary.
Place cooled muffin tray in freezer for around 20 minutes. Remove cases carefully.
Scoop 1 large scoop ice cream of choice into cases. Drizzle with Dulce de Leche, and garnish with additional toasted coconut. Serve immediately.