Place a glass mixing bowl in the freezer. (you will come back to this I promise)

In a medium saucepan, whisk the sugar, cocoa and cornstarch together. Whisk in the almond milk over medium heat. Let the pudding simmer for about 3-5 minutes until the pudding starts to thicken. Once the pudding is thick, remove the pan from the heat and let it cool fully (couple hours).

Remove the bowl from the freezer and pour the heavy coconut cream into the bowl. With a hand mixer, whip the heavy cream until soft peaks start to form. The mixture will slowly turn in to a whipped cream. Once done, cover and place in the refrigerator until the pudding has cooled.

Now you can do one of two things here –

1. Once the pudding is completely cool, add about ¼ of the whipped cream to the pudding and fold the cream in. Repeat this step until all the cream has been folded into the mixture. This makes it more of a mousse like texture

2. OR, eat as is and use the coconut cream on the side to dip fruit and more in!