Warm your coconut milk in a medium saucepan over low heat. You don’t want it to boil, just gently heat it until it’s warm enough to mix easily.

In a separate bowl, mix together the flour, sugar, egg yolks, and vanilla bean seeds. Gradually whisk in the warm milk, ensuring no lumps form.

Pour the mixture back into the saucepan and place it over gentle heat. Stir continuously to avoid curdling and cook for 2–3 minutes. Then slowly whisk in the Kahlua, allowing the pudding to thicken beautifully. This step will take about 15–20 minutes, so be patient and keep stirring!

Once the pudding has reached your desired thickness, remove the pan from the heat and stir in the chopped dark chocolate and butter. They’ll melt into the pudding, creating a rich, velvety finish.

Spoon the pudding into serving glasses while warm, or cover and refrigerate for a chilled treat. Add your favorite garnishes like whipped cream, grated chocolate, or crushed cookies for a stunning presentation. Don’t forget to dig in!