Place chopped chocolate into a large, heatproof bowl. Set a fine-mesh sieve over the bowl.
In a small bowl, whisk together the cornstarch and cocoa powder until no lumps remain. In a medium, heavy-bottomed saucepan, add the Redpath® Dark Brown Sugar and salt. Whisk in the cornstarch mixture until evenly combined. Add 1 cup (250 ml) of the canned coconut milk (see Chef’s Tips), whisking until a smooth, lump-free paste forms. Slowly whisk in the remaining coconut milk.
Place saucepan over medium heat, whisking constantly but gently to prevent lumps from forming, until it just begins to simmer. Use a heatproof rubber spatula to scrape down the bottom and sides of the pan, if necessary. Continue whisking and cooking for 3 minutes or until mixture is thick enough to coat the back of a spoon. Immediately, remove from heat and pour the hot mixture through the sieve and into the bowl of chopped chocolate, using the heatproof spatula to gently press the pudding through. Discard any lumps.
Cover bowl with a lid or large plate. Let sit for 2 minutes.
Uncover and whisk until the chocolate melts and pudding is smooth (see Chef’s Tips). Whisk in the pure vanilla extract.
Transfer the pudding to a large serving bowl or into individual dishes or glasses. To prevent skins from forming on the tops, place a piece of plastic wrap or parchment paper directly onto the surface of the pudding. Store in the refrigerator and chill completely; 2 to 3 hours for individual servings or 6 hours for a large bowl.
Serve with berries, cacao nibs, or coconut flakes.