To make the chocolate pudding: In a heavy bottomed pan, combine the cocoa powder, organic cane sugar, salt, ¾ cup full fat coconut milk, and ½ cup refrigerated coconut milk beverage. Stir over medium heat until it just barely starts to simmer. Add the dairy free chocolate chips and stir until melted.
Add the 1½ cups refrigerated coconut milk beverage to the pan and raise the heat slightly. Stir constantly until the pudding just starts to bubble.
Be careful not to over mix the dough or it will become too tough.
If you don't need to be gluten free, regular flour will be fine. Some blends that will work well for crust are King Arthur Gluten Free Multi-Purpose Flour or Bob's Red Mill 1-to-1 Gluten Free Flour.