In a small sauce pan, combine coconut milk, cocoa butter, maple syrup, salt and coconut sugar. Bring to a boil and reduce to a simmer until cocoa butter is melted and coconut sugar has dissolved. Simmer for 10 minutes over low heat, lid slightly askew, stirring regularly being careful to not over boil the pan.

In a medium sized bowl, whisk together the egg yolks, cornstarch, and vanilla extract. Temper the egg yolks by whisking constantly and adding 4 tablespoons of the hot coconut milk mixture to the eggs and cornstarch, 1 tablespoon at a time. Add the tempered eggs to the sauce pan, whisking constantly. Simmer over low heat for about 5 minutes to cook the cornstarch, continually stirring to prevent burning.

Remove the saucepan from heat. Whisking very fast, add the raw cacao powder, taking care to remove all clumps. Divide into 4 cups and refrigerate until firm, at least 4 hours. If desired press plastic wrap onto the top of the pudding to prevent a pudding skin from developing.