In a medium saucepan, combine 2 cups of your preferred milk, 1 heaping 1/8 teaspoon of salt, 1/4 cup Dutch cocoa powder, and 1/3 cup of your choice of sweetener over medium heat. Stir gently and continuously for about 3–5 minutes.

In a separate bowl, whisk together 1/2 cup of milk and 3 tablespoons of cornstarch until smooth. Set aside.

Once the milk mixture is hot but not boiling, slowly stir in the cornstarch mixture. Increase heat slightly and bring to a gentle boil, stirring for about 2 minutes until thickened.

Reduce heat to low and simmer for an additional minute while stirring gently to deepen flavors, then remove from heat and let it cool slightly.

Stir in 3/4 teaspoon of pure vanilla extract and, if desired, 3 ounces of chocolate chips or bar until fully melted.

Pour the pudding into individual containers or a large bowl, cover, and refrigerate for at least a few hours or overnight.

Once chilled, stir lightly before serving. Enjoy with Coconut Whipped Cream or a dusting of cocoa powder.