Coconut Chocolate Pudding with Toasted Almonds

Steps

1. Before you start, chop the chocolate chips and split them into two equal halves: one half melts into the pudding, the other half is the topping.
2. In a medium pot off the heat, whisk the sugar, cornstarch, unsweetened cocoa powder, cinnamon and salt until no lumps remain.
3. Slowly whisk in about a quarter of the whole milk to make a smooth paste, then whisk in the remaining three quarters of the whole milk and the coconut milk.
4. Set the pot over medium heat and whisk constantly, scraping the bottom and corners, until the pudding bubbles and thickens, 6 to 8 minutes; let it bubble gently for 1 more minute while whisking.
5. Take the pot off the heat and stir in the first half of the chopped chocolate chips and the vanilla until the chocolate melts and the pudding is glossy.
6. Divide the pudding among 4 small dishes, press plastic wrap onto each surface to stop a skin forming, cool 15 minutes, then chill in the fridge until set, about 2 1/2 hours.
7. While the pudding chills, toast the almonds in a dry skillet over medium-low heat, stirring, until fragrant and lightly golden, 3 to 4 minutes, then cool them on a plate.
8. To serve, top each pudding with the toasted almonds and the remaining half of the chopped chocolate chips.