For Coconut Crust, Combine coconut flake, dark chocolate (melted), brown sugar, corn oil and transfer into 7 inch pie mold/ container.
Pat it down and compress with a spatula or bowl to make it flat. Chill in freezer until harden.
For Chocolate Pudding, Combine Almond Milk and Chocolate.
Once simmer, ladle a bit of the milk mixture into the cornstarch and stir. This is necessary step to avoid any cornstarch clump and pour it back into the mixture.
Stir until thickened and sift to make it silky smooth.
Transfer the pudding onto the chilled crust and let it set in the freezer for about 3-4 hours.
For Chocolate Glaze, Combine chocolate and corn oil in a microwave safe bowl and microwave it until all of the chocolate are melted.
Transfer it onto the set tart.
