Chocolate pudding (gluten free vegan)

This is my sister's recipe. It is beyond delicious! Sometimes I freeze it and eat it like ice cream. 

Coconut Pudding

Ingredients:
1/4 cup cornstarch
3/4 cup coconut sugar (I'm sure you could use normal sugar)
1 cup water
2 cups Thai coconut milk (it's in a can in the Asian section at the store)
2 ounces* good quality unsweetened chocolate, coarsely chopped
1 teaspoon pure vanilla extract

Directions:

Combine the cornstarch and sugar in a medium bowl. Whisk in the water, continuing to whisk until smooth. Set aside. Place the coconut milk in a small saucepan over medium heat and bring to a simmer. Stir in the cornstarch mixture. Cook, stirring constantly, until the mixture comes back to a simmer and thickens. Reduce the heat to low and stir in the chocolate. Stir until the chocolate is melted and remove from the heat. Stir in the vanilla.

Strain pudding through a fine-mesh strainer into a serving bowl or into a large measuring cup with a spout and pour into individual serving dishes. Cover pudding with plastic wrap. If you do not want pudding skin make sure the plastic is completely touching the surface of the pudding. To make pudding skin, simply pull plastic wrap over the top of the serving dish before refrigerating. Refrigerate for at least 30 minutes and up to 3 days. (I skipped this entire paragraph and ate the pudding warm - it was delicious!)

*If you want dark chocolate pudding, use 4 oz of chocolate

Makes 7, 1/2 cup portions

http://clevercook.blogspot.com/2011/03/coconut-milk-milk-chocolate-pudding.html