Coconut Milk Chocolate Pudding

I got this recipe from Gotta Learn to Measure and only changed a few ingredients:

Chocolate Coconut Pudding
1 14-ounce can of coconut milk, divided
3 tbsp sucanat
pinch celtic salt
1/4 cup arrowroot
1/2 tsp cinnamon
3 tablespoons organic cocoa powder
3.5-ounce organic semi-sweet chocolate chips (or any dark chocolate)
1 tsp vanilla extract

Shake the can of coconut milk vigorously for a few seconds. In a heavy saucepan bring 1 1/4 cups of the coconut milk, sucanat, and the salt (just) to a simmer over low heat.

While that is heating, in a separate bowl whisk together the remaining coconut milk, arrowroot, spices, and cocoa powder. It should look like a chocolate frosting.

When the coconut milk and sucanat mixture has started simmering take about 1/4 cup of it and whisk it little by little into the arrowroot mixture, creating a slurry. Turn down the heat to the very lowest setting. Now drizzle the slurry mixture into the simmering pan of coconut milk whisking vigorously all the while. Keep whisking until the pudding comes back up barely to a simmer and thickens up a bit, about a minute.

Remove the saucepan from heat, continue whisking while it is cooling for about a minute. Now whisk in the chocolate and vanilla. Keep stirring until the pudding is smooth. Place in a refrigerator to chill thoroughly. To prevent a skin from forming press plastic up against the surface of the pudding.