In a medium bowl, whisk together the Coconut Cloud creamer, cocoa powder, sugar, potato starch and salt until combined.
Pour the water, coconut milk, coconut oil and dry ingredients in a pot on your stove-top.
Turn heat to medium and whisk mixture continually until you start to see small bubbles coming up. You do not need it to come to a complete boil, it should just look like the start of a boil. It should take about 8 – 10 minutes and you will see it start to thicken.
Pour into small containers or one large bowl and keep in the refrigerator.
Enjoy once it has cooled completely!
Optional: Top with coconut whipped cream and cookie crumbs! To make coconut whipped cream – refrigerate a can of full-fat coconut milk. Once it’s cold, the cream will separate from the water. Use a spoon to remove the cream and place it in your stand mixer. Whip up on high until it has thickened. If you would like it to be sweeter add a couple tablespoons of sugar.
While in the refrigerator, puddings will develop a film on the top or have some water separation. If this occurs whip up the pudding in your stand mixer to combine and fluff up before eating.