Important Note: Place can of coconut milk in the fridge 36-48 hours before preparing this recipe. The thick, solid white layer (that rises to the top of the can when refrigerated) is required for this recipe.
Remove coconut milk from fridge and scoop the thick, solid white top layer into a mixing bowl (the clear coconut water at the bottom of the can may be reserved for a beverage or smoothie recipe). Add orange juice and vanilla extract, and use a hand mixer set to the lowest speed to beat the mixture about 2 minutes, or until a thick, heavy cream is formed.
Break the chocolate bars into small pieces and place in a heat-safe bowl. Microwave for 40 seconds and stir. Microwave for 12 seconds longer and stir again, until all chocolate is melted (if chocolate does not fully melt after stirring, microwave for 10 seconds longer and stir again).
Add two heaping spoonfuls of the whipped coconut cream to the melted chocolate and gently stir until combined.
Slowly and gently fold the chocolate into the coconut cream until well combined.
Spoon the white chocolate mousse into mini 2-ounce dessert glasses. Dust a generous layer of cinnamon over each, and top with pomegranate seeds. Serve.