In a small bowl, pour 1 cup unsweetened almond milk and tapioca flour. Whisk until tapioca flour is dissolved. Set aside.
In a saucepan, add 3 cups unsweetened almond milk, cacao powder, sweetened condensed coconut milk, vanilla extract, almond extract, and salt.
Simmer cacao mixture on medium heat, while whisking constantly to dissolve cacao powder and so that mixture doesn't stick to the pot.
Add tapioca mixture and simmer a few minutes or until thickened.
Let cool and pour into ramekins and place in the fridge.
Notes
After adding the tapioca flour to the pan, do not cook it for too long. It actually will break down and thin out. It only needs a few minutes to thicken.The same goes for stirring vigorously, either during cooking or afterward. The tapioca flour will break down and the pudding will thin out. Tapioca flour is pretty touchy, but the more you work with it, the easier it becomes.This pudding will thicken as it cools.This pudding recipe will last about 4 days in an airtight container in the fridge.