Begin by warming the coconut milk in a medium saucepan over low heat. Avoid boiling it; just heat until it’s warm to touch. This gentle process ensures the flavors come together smoothly.

Meanwhile, whisk together sugar, flour, egg yolks, and vanilla bean seeds in a mixing bowl. Slowly add the warm milk, whisking continuously to avoid lumps forming. You want a nice, smooth mixture at this stage.

Return this mixture to the saucepan over medium-low heat. Stir constantly as it thickens, which takes about 15–20 minutes. Be patient; this step is all about creating that silky texture. Gradually stir in the Kahlua for a luscious, rich flavor.

Once thickened, remove the saucepan from heat. Stir in the chopped dark chocolate and butter, letting them melt into the pudding. This step adds that signature creaminess and decadence to the dish.

Pour the pudding into serving glasses while warm for instant indulgence, or chill it in the fridge for a firmer texture. For an elegant finish, top with whipped cream, chocolate shavings, or fresh berries before serving.