In a medium bowl, stir together the corn starch, sugar, and cocoa powder. Set aside.

In a medium-size saucepan, over medium heat, bring the coconut milk just to a boil, then begin whisking in the sugar combination until smooth. Turn the heat on low, and cook, stirring constantly, until the mixture thickens {about 5 to 7 minutes}. Remove from the heat.

Immediately add the chocolate chips, vanilla, and butter. Stir gently with a rubber spatula until the mixture is smooth.

Pour into 6 to 8 small bowls, ramekins, or wine glasses.

Serve warm, or if chilling, press plastic wrap onto the surface of the warm puddings to prevent a skin from forming.