This silky, rich pudding gets its deep flavor from a double dose of chocolate — real cocoa powder whisked into a smooth base, then finished with melted dark chocolate for glossy, spoon-coating texture. Coconut milk and almond milk work together to create that classic creamy pudding consistency, while a touch of maple syrup keeps the sweetness balanced rather than cloying. A whisper of cinnamon, turmeric, and black pepper adds warmth and depth without announcing itself, and a pinch of sea salt sharpens the whole thing beautifully. It sets up in the fridge into perfect make-ahead ramekins, ready to top with fresh berries when you're ready to dig in. Simple pantry staples, a few minutes of whisking, and a couple of hours of chilling are all that stand between you and a dessert that fits easily into a low FODMAP routine.
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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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