1. In a saucepan, bring half of the coconut milk, sugar, and salt to a gentle simmer over low heat -Don't allow it to come to a full boil.
2. In a small bowl, whisk together the rest of the coconut milk, cocoa, cornstarch, and espresso powder. Try to get out as many lumps as possible.
3. Slowly add the cornstarch mixture into the pan of hot coconut milk, whisk vigorously. Continue whisking the mixture over low heat until it starts to simmer once again and gets the thickness of pudding. Remove the pan from the heat. Stir in the chopped chocolate and vanilla, let it sit for a minute to melt the chocolate, before stirring until smooth.
4. Lightly spray or butter different ramekins or bowls before pouring in the pudding. To prevent the pudding for forming a "skin" on top, lay a small piece of plastic wrap right on top of the pudding . Chill for at least 2 hours.
- Garnish with toasted coconut, mini chocolate chips, or even some powdered sugar.If you wanted to make it fancier and add a little sweetness, you could even shave some white chocolate on the tops which would be pretty.
http://curiouscountrycook.blogspot.com/2012/08/turning-18-chocolate-coconut-pudding.html