For the Chocolate Pudding:
2 tablespoons (15 grams) cornstarch
1/4 cup (50 grams) sugar
pinch of salt
1 1/2 cups (360 ml) non-dairy milk
4 ounces or about 3/4 cup (113 grams) vegan bittersweet chocolate chips
1/2 teaspoon pure vanilla extract

For the Peanut Butter Coconut Whipped Cream:
1 can of coconut milk (full fat), chilled overnight
2-3 tablespoons creamy peanut butter (If you're using natural, the no stir variety works best)
1/2 teaspoon pure vanilla extract
1 tablespoon vegan powdered sugar
1/2 teaspoon agar agar powder (optional, for thickening)