Rich coconut milk and melted chocolate whisk together into a silky, deeply cocoa-forward pudding that thickens up on the stovetop into something spoon-coating and glossy. Cornstarch does the quiet work of setting each portion into a smooth, jiggly custard, while a splash of vanilla rounds out the flavor. Straining the mixture before it chills is the trick to that ultra-velvety texture, no lumps or grainy bits in sight. Divide it into ramekins, press plastic wrap right onto the surface, and let it firm up in the fridge until each one is cold, dense, and ready to dig into. It's an easy make-ahead dessert that fits neatly into a vegetarian spread, whether you're serving it plain or piled high with a fluffy topping.
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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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