Line a 9" x 5" loaf pan with aluminum foil. In a microwave-safe bowl, heat ¾ cup of the chocolate chips in thirty second intervals on half-power until smooth and melted, stirring after each round in the microwave. Pour melted chocolate into prepared loaf pan, spreading so it's in an even layer lining the bottom of the pan. Stick the pan in the refrigerator until the chocolate hardens.
In a bowl, add coconut flakes, coconut milk, sugar, salt, vanilla, and almond extracts. Stir to combine all. Mixture should be just moist, but should not be too wet or liquidy.
Once the chocolate base has hardened, remove from refrigerator and spread coconut mixture evenly over top of it, leaving an edge of about ½" on all sides of the pan. Place almond slivers in an even layer over top of the coconut.
Melt the remaining ¾ cup chocolate chips in the same manner as above, pouring over top of the coconut mixture/almonds. Try and make sure the chocolate reaches the very edges of the bark. Refrigerate bark until top layer of chocolate has hardened, then cut into pieces. Store in the refrigerator.
Nutritional information is provided as an estimate. As it can vary due to many factors (brands used, quantities, etc.), we cannot guarantee its accuracy.