Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone mat and set aside.
In a large saucepan, combine the erythritol (or sugar) and milk and stir until the erythritol has dissolved. Cook over medium heat, stirring occasionally, until the milk reaches a gentle boil. Add cocoa powder and almond butter and whisk until completely combined and uniform.
Remove from heat and stir in the coconut flakes and shredded coconut. Spread the coconut mixture onto the prepared baking sheet in an even layer. Bake in the oven at 350°F for 6 minutes, stir, and return to oven for another 5-7 minutes or so, until golden and a bit crispy (note that the granola will crisp up a lot more as it cools, especially if you use erythritol). Let cool and devour.