This silky pudding gets its deep, glossy body from full-fat coconut milk and almond milk, whisked with cocoa powder and a touch of cornstarch until it thickens into something you can coat the back of a spoon with. Finely chopped dark chocolate melts right into the hot base off the heat, giving it that rich, fudgy edge, while a pinch of turmeric, cinnamon, and black pepper add warmth without ever announcing themselves. Maple syrup brings just enough sweetness to let the cocoa shine, and a strain through a fine-mesh sieve guarantees a completely smooth, lump-free set every time. Chilled for a couple of hours under plastic wrap, it firms up into individual ramekins with that classic spoon-clinging texture, ready to top with fresh berries for a pop of brightness. It's an easy make-ahead dessert that fits beautifully into a dairy free rotation, no fuss required.
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In a medium saucepan, whisk together the cornstarch, cocoa powder, turmeric, cinnamon, salt, and black pepper until evenly combined. Gradually whisk in the almond milk until the mixture is smooth and lump-free, then whisk in the coconut milk and maple syrup.
Set the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and begins to bubble at the edges, about 8–10 minutes. Once bubbles break the surface, continue whisking for 1 full minute — the pudding should coat the back of a spoon thickly and a finger drawn through leaves a clean line.
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