Chocolate Coconut pudding

Speaking of chocolate- I made this pudding a couple weeks ago. It is an adapted version of Heidi Swanson's recipe.

1 can of light coconut milk
3 tbsp sugar
Pinch of kosher salt
1/4 cup corn starch
3 tbps dutch-cocoa powder
1 teaspoons vanilla extract
1/4 cup coconut flakes, toasted in a dry skillet
3 ounces of semi sweet chocolate, chopped (Vegans, ensure chocolate does not contain dairy)

In a heavy saucepan bring 1 1/4 cups of the coconut milk, sugar, and the salt (just) to a simmer over low heat.
While that is heating, in a seperate bowl whisk together the remaining coconut milk, corn starch and cocoa powder.
When the coconut milk and sugar mixture has started simmering take about 1/4 cup of it and whisk it little by little into the starch mixture.
Turn down the heat to the very lowest setting.
Now drizzle the mixture into the simmering pan of coconut milk whisking vigorously all the while.
Keep whisking until the pudding comes back up barely to a simmer and thickens up a bit, about a minute.
Remove the saucepan from heat, continue whisking while it is cooling for about a minute.
Now whisk in the chocolate and vanilla.
Keep stirring until the pudding is smooth.
Place in a refrigerator to chill thoroughly.
To prevent a skin from forming press plastic wrap up against the surface of the pudding.
When ready to serve, dust with cocoa powder and coconut flakes.