Rich coconut milk and a splash of almond milk form the silky base of this pudding, thickened with cornstarch and cocoa powder until it turns deeply glossy and spoon-coating. Chopped dark chocolate melts right in off the heat, adding that final layer of intensity alongside a touch of maple syrup for sweetness. A whisper of cinnamon, turmeric, and black pepper rounds out the flavor with warmth you won't quite place but will definitely notice. Straining the mixture before it chills is the trick to that ultra-smooth, no-lump texture, and pressing plastic wrap directly onto the surface keeps it silky instead of skinned. Scoop it into ramekins, chill until set, and top with fresh berries for a rich, spoonable dessert that's an easy fit for an egg free kitchen.
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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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