In a medium mixing bowl beat the two eggs.

In a saucepan whisk the coconut milk, until all the fat solids are incorporated.

Remove 1/3 cup of the whisked coconut milk to a small bowl, and whisk in the arrowroot flour, set the slurry aside.

Add the palm sugar, raw honey, salt, and unsweetened cocoa powder, and dark chocolate chips to the saucepan. Whisk until fully incorporated, (the chocolate chips will melt into the mixture during the next step).

Stirring constantly, heat mixture over a medium burner, until it just comes to a simmer, (between 3 and 4 minutes). Remove from heat.

To temper the eggs, slowly pour 1 cup of the hot coconut milk/chocolate mixture into the beaten eggs, whisking constantly. Stir this back into the saucepan. Bring mixture to a boil over medium heat and cook for 1 minute whisking constantly.

Remove from heat and stir in the vanilla extract. Then add the arrowroot/coconut milk slurry to the saucepan and whisk well.

Pour pudding into the serving container/containers, and then cover with plastic wrap, pressing wrap directly onto the surface of the pudding to prevent a “pudding skin” from forming. Alternately, you could also cut out wax paper to press onto the pudding surface, and then cover the top of the container with plastic wrap or aluminum foil.

Chill in the refrigerator for at least two hours and up to four days.