Pour the oil and hot water in the mixing bowl. Then add the Brownie mix, flour, and coconut. Mix for 1 minute on low. Scrape the bowl and mix for one more minute on low. Spread in a half sheet tray. Bake at 350F for about 25-35 minutes. Let cool and freeze. Cut the brownies frozen and refreeze. Once frozen, dip in the coconut chocolate coating.
Mix the sugar and corn starch. Mix in 20g of the coconut milk to the mixture of sugar and corn starch. Bring the rest of the coconut milk to a boil. Then add the sugar mixture. Heat to 203F and then pour over the chocolate. Let set for 3 minutes. Mix with a hand blender. Chill in the freezer to a pipeable consistency. Pipe the same size of the cut brownie on a sheet pan with parchment paper. Put in the blast freezer. To prepare for spraying.
Melt and mix together. Spray the chocolate at 90F. Spray the frozen piped coconut creamy. Place on top of the brownie after it is dipped in the coconut chocolate.
Toast the coconut. Temper the chocolate. Mix in the oil and coconut. Dip the brownies and let the chocolate set. Place the sprayed creamy on top. Decorate as desired.
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