Sift. In a small bowl, sift or whisk together cornstarch, powdered sugar, and cocoa powder. Set aside.
Whisk. In a medium sauce pot, stir together sweetened condensed coconut milk with the milk. Add the dry ingredients and whisk together until all ingredients are well incorporated. This is what prevents lumps from forming. Add the chopped chocolate bar.
Cook. Place the pot over a low-medium heat. Stir constantly while the pudding thickens and cooks. This will take about 7 to 10 minutes of constant stirring. You’ll know the pudding is ready when it is thick and small bubbles have begun to pop in the pudding. Be careful not to burn the pudding (or yourself!)
Add remaining ingredients. Remove the pudding from the heat. Finally, add the vanilla extract and salt. Give it one more good stir.
Transfer and cool. Carefully transfer the pudding to the cups or bowls you wish to serve in. Let it cool for 10 minutes before serving. If you wish to chill, you can place the pudding in the fridge after 10 minutes. To prevent a pudding skin from forming, place a piece of plastic wrap directly on top of the pudding before placing it in the fridge. Chill for 4 hours to fully set. Enjoy!
