Shake the coconut milk can as the water in the can, can settle.
Boil half the milk and add salt and sugar and whisk well. Keep the heat to a low and do not allow the milk to boil.
Whisk another half of the milk, cornflour, cocoa powder, and espresso separately.
Take the milk mixture off the heat and add cornflour, cocoa, milk mixture to it.
Whisk the milk continuously so that the mixture has no lumps. Put it on heat again and heat lightly.
Remove from heat and add the finely chopped chocolate and vanilla.
Pour in 4 ramekins and top with fruits and coconut whipped cream. Chill in the refrigerator.
It takes 4-5 hours for the pudding to set.