Rich, silky, and deeply chocolatey, this pudding gets its luxurious body from full-fat coconut milk and almond milk whisked together into a glossy custard base. Cocoa powder and finely chopped dark chocolate melt right in for that intense, bittersweet depth, while a touch of maple syrup adds just the right amount of sweetness without ever tasting cloying. A whisper of turmeric, cinnamon, and black pepper rounds out the flavor with warmth you won't quite be able to place, and cornstarch does all the thickening work, so the texture turns thick, smooth, and spoon-coating with zero eggs or cream required. Straining the pudding before it chills gives it that elegant, ultra-silky finish you'd expect from a fancy bistro dessert. Spoon it into ramekins, let it set cold in the fridge, and top with fresh berries for a bright contrast against all that dark chocolate richness. It's an easy make-ahead treat that fits beautifully into a vegan dessert rotation.
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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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