In a high-speed blender add coconut milk from one can, 3 tablespoons agave syrup, ½ cup fresh mint, and 2 tablespoons arrowroot powder.

Blend until combined.

Pour your mixture in a medium saucepan.

In another medium saucepan add one can coconut milk, 3 tablespoons agave syrup, 3 tablespoons cacao, and 2 tablespoons arrowroot powder.

Whisk until combined, and no lumps remain.

Bring both mixtures to boil over medium heat, whisking constantly, until barely starts to bubble. The mixtures will slowly thicken.

Remove from the heat.

Add the mint pudding into a bottom of four glasses. Add a layer of chocolate pudding.

Refrigerate until completely chilled.

Garnish with some fresh mint and serve.