Pudding skin singles

Open a can of coconut milk, add two packets of gelatin and let it bloom about ten minutes.

Whisk in the cocoa powder and an equal amount of sugar; lumps do not matter, but taste for sweetness.

Transfer to a medium saucepan over medium-high heat and stir constantly so nothing sticks or burns, until it reaches a bare simmer; stop stirring and if it moves on its own it is simmering.

Off the heat, pour out onto a parchment-lined baking sheet in a thin even layer, pop any air bubbles with a whisk and tap the tray to level it.

Refrigerate uncovered at least one hour until set into one giant pudding skin.

Cut into singles with a pizza cutter and seal each between two sheets of press and seal.