Gradually stir in the rotini and cool, stirring frequently and adjusting the heat to prevent milk from boiling over and scorching, until mixture is thickened and the orzo is al dente, about 20 to 25 minutes
Stir in the sugar until dissolved
Add the chocolate and the coconut
Remove from heat and stir until the chocolate is melted
Add the vanilla and salt
Let cool at room temperature
Serve in dessert bowls with cold heavy cream drizzled on top.
