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1
Over low heat, combine coconut milk and half-and-half in a saucepan, making sure to scrape out coconut cream left in the can with a butter knife. Using a sharp knife, split vanilla bean in half lengthwise and scrape seeds into saucepan. Add bean to pan as well. Allow mixture to steam, occasionally stirring.
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2
Meanwhile, combine cornstarch, brown sugar and remaining 5 T half-and-half in a small bowl. Use a fork to combine mixture, dissolving sugar and cornstarch. Set aside.
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3
Place chocolate pieces in a heatproof container, like a pyrex measuring cup. Melt chocolate in microwave by heating 10 seconds at a time, stirring after each time. Be careful not to overheat your chocolate. (It took about 50 seconds for my chocolate to melt).
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4
Once coconut milk mixture is steaming, carefully remove vanilla bean and discard or save for another use. Whisk in cornstarch mixture, scraping bowl with a spatula to get it all. Continue to whisk coconut-cornstarch mixture, slowly and consistently until pudding begins to thicken. This should happen within a few minutes. Scrape melted chocolate into mixture and continue to whisk, until pudding is smooth and thick.
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5
Ladle warm pudding into cups or small bowls. Use a chopstick to make concentric circles in the surface of the pudding to evenly settle the mixture. Serve warm or chilled. If serving chilled, cover cups with plastic wrap and allow pudding to chill at least two hours before serving. Enjoy!
