1.Preheat oven to 200°C/180°C fan forced. Grease 4 x 1/2-cup straight-sided ovenproof dishes with a little of the melted butter. Sprinkle 1 teaspoon of the caster sugar in each dish; turn dishes to coat evenly.Shake out excess. Place on a baking tray.
2.Place chocolate in a microwave-safe bowl. Microwave on High (100%) in 30-second bursts, until melted and smooth. Add remaining butter, remaining sugar, coconut, flour and egg yolks; stir until combined.
3.Using an electric mixer, beat egg whites in a clean, dry bowl until firm peaks form. Gently fold egg white into coconut mixture until just combined. Spoon into prepared dishes. Bake for 10 minutes or until risen.
4.Combine cinnamon, icing sugar and berries in a bowl. Dust puddings with extra icing sugar. Serve with cinnamon berries.