This pudding is naturally rich and creamy thanks to full-fat coconut milk, with a touch of almond milk to round out the base — no dairy in sight to begin with the ingredient list on this one. Cocoa powder and chopped dark chocolate melt together into a glossy, deeply flavored custard, while a whisper of turmeric, cinnamon, and black pepper adds warmth without ever tasting spiced. Cornstarch does the thickening work here, so you get that classic spoon-coating texture and clean-line set without eggs or stovetop custard fuss. A few hours in the fridge and it firms up into silky, spoonable squares, best finished with a scatter of fresh berries for brightness against all that deep chocolate. It's an easy make-ahead dessert that fits neatly into a lactose free spread, no asterisks needed.
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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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