Empty a milk carton, cut off the ears on the side and the top till you have essentially an open-top box. You can either use one big one, or two smaller ones like I did. Set aside for later – this will be our mould for the pudding.
Take 100 ml of milk in a bowl and mix the cocoa powder into it thoroughly till you have a smooth chocolate paste with no lumps
Mix the agar agar with the 20 ml of water till you get a lump-free paste
Put the remaining milk in a saucepan, add the sugar and salt to it. Get it on the stove on a low flame and stir the mix until everything is dissolved.
Once that’s done, add in the milk and cocoa powder paste, and whisk until any and all lumps are dissolved.
Add in your chopped chocolate and melt that into the milk mixture.
Once the chocolate has dissolved completely, add in the agar agar mixture. If you get lumps that refuse to dissolve like mine did, you can strain the mixture when you’re pouring it into the mould.
Cook the mixture until everything is dissolved and you get a smooth hot-chocolate-like consistency.
Pour the pudding mix into the empty milk carton and put it in the fridge upright to let it set for at least two to three hours.
Once the pudding is set (it should spring back a little when poked) cut open the carton with a pair of scissors and let the pudding slide out in all its glory onto a plate.
Top with a dusting of cocoa and some desiccated coconut. Slice and serve.