Barone Chocolate Pudding

In a saucepan, combine the unsweetened milk, coconut sugar, cornstarch, and salt. Whisk until well combined and no lumps remain.

Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a boil.

Remove the saucepan from heat and add the chopped Barone chocolate. Stir until the chocolate is fully melted and incorporated. Stir in the vanilla extract.

Pour the pudding into individual serving dishes or ramekins. Let them cool to room temperature.

Once cooled, cover the dishes and refrigerate for at least 2 hours, or until the pudding is chilled and set.

Before serving, top the pudding with coconut whipped cream or dairy-free whipped topping and garnish with Barone shavings.