Coconut Chocolate Pudding.

1 can coconut milk (14oz)
3T maple syrup
1/4 tsp. Redmonds Realsalt
1/4T arrowroot powder
3T organic cocoa powder
1/2c allergy-free chocolate/carob chips
1 1/2 tsp. vanilla

Shake can of coconut milk. Bring 1 1/4c coconut, maple syrup and salt to a simmer over med-low heat. While that is heating in  separate bowl whisk together remaining coconut milk, arrowroot powder and cocoa powder. It should look like a smooth chocolate frosting. When maple syrup mixture has started simmering turn heat to low and slowly add cocoa mixture while stirring quickly. Whisk the entire time until it thickens up which is approx. 1 min. Remove from heat and continue whisking 1 more minute. Slowly whisk in chocolate chips and vanilla. Place plastic wrap on top to prevent a "skin" from forming. Chill approx. 2 hours. Try serving with shredded coconut or sliced strawberries on top! Enjoy!