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In a medium saucepan, whisk together cocoa powder, arrowroot, and sugar. Pour in the coconut and almond milk and whisk to combine. Bring to a bubble over medium heat, stirring regularly. The mixture will slowly thicken as it comes to a low boil. Whisk it for about 2 minutes after it starts bubbling. You’ll feel it thicken.
Remove from the heat and stir in chocolate chips, vanilla, almond (if using), and salt. Whisk until smooth.
Transfer to a container or serving cups. Press plastic wrap against the surface of the pudding (to prevent a “skin” from forming). Refrigerate until completely chilled. Pudding will continue to thicken as it cools.
If the pudding ends up thicker than you prefer, you can thin it out with a tiny drizzle of additional almond or coconut milk.