To make the chocolate pudding, put all pudding ingredients into the food processor and process until smooth and creamy. Set aside in the freezer while you make the coconut cream.

Open a can of refrigerated coconut cream carefully. Scoop out the creamy milkfat that has risen to the top of the can into a bowl, avoiding the coconut water as much as possible.

Using an electric mixer (although it can be done with a whisk, just takes much longer), whip coconut cream for a few minutes until it's light and fluffy.

When ready to serve, take the chocolate pudding out of the freezer and scoop into two bowls or cups. Top with coconut cream and any other desired toppings (I used buckwheat groats as sprinkles).

Enjoy!!