This rich, glossy pudding gets its deep flavor from full-fat coconut milk, dark chocolate, and cocoa powder, whisked into a silky base that's thickened right on the stovetop with a simple cornstarch slurry. A touch of maple syrup sweetens things naturally, while turmeric, cinnamon, and a pinch of black pepper add warmth and complexity you wouldn't expect from a spoonful of chocolate pudding. It sets up thick and spoonable in the fridge, straining out any lumps for that perfectly smooth, custard-like texture. Finished with fresh berries for a little brightness, it's an easy make-ahead dessert that fits beautifully into a vegetarian spread.
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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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