This rich, glossy chocolate pudding gets its silky body from a mix of cornstarch and cocoa cooked low and slow until it thickens into something spoon-coating and smooth. Full-fat coconut milk brings a deep, creamy base, while chopped chocolate melted in at the end pushes the flavor into deep, dessert-worthy territory. A strain through a fine-mesh sieve guarantees that perfectly silky texture, and the plastic-wrap-on-the-surface trick keeps it skin-free while it chills. No eggs, no tempering, no water bath — just a stovetop whisk-and-set situation that comes together in one pot. It sets up thick and cold in individual ramekins, ready for a dollop of topping and a spoon. This one's an easy, reliable pick for an egg free dessert rotation.
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Whisk together the sugar, cornstarch, cocoa powder, and salt in a medium saucepan until evenly combined with no lumps.
Gradually pour in the coconut milk and dairy free milk, whisking constantly until the dry ingredients are fully dissolved and the mixture is smooth.
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