Rich coconut milk and a hit of unsweetened cocoa powder come together into a deeply chocolatey base, thickened with cornstarch until it's silky and spoon-coating rather than gluey. A little maple syrup keeps the sweetness clean and natural, while chopped dark chocolate melted into the hot mixture pushes the flavor from good to genuinely decadent. Turmeric, cinnamon, and a pinch of black pepper are an unexpected but welcome touch, adding warmth and depth you won't quite place on the first bite. Straining the pudding before it chills is what gives it that glassy, ultra-smooth finish, and pressing plastic wrap right onto the surface keeps it skin-free as it sets. Serve it cold in individual ramekins with a scatter of fresh berries for brightness against all that richness. It's an easy make-ahead dessert that fits neatly into a gluten free spread without any fuss.
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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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