1. В В Combine palm sugar, tapioca flour, cacao powder, and salt together in bowl.

Whisk coconut milk and palm sugar mixture together in a medium saucepan. Mash banana with a fork in a small bowl and add to saucepan.

Add cacao nibs, mix well to combine, and bring mixture to a boil over medium heat, whisking constantly.

Reduce heat to low and cook, whisking constantly, until mixture becomes thick and glossy (about 3 minutes). 2. В В Remove from heat and stir in vanilla.

Strain mixture through a fine-mesh strainer into a bowl.

Place plastic wrap directly on surface of pudding to prevent a skin from forming.

Refrigerate until well chilled (at least four hours, or up to two days). Gently stir pudding before serving.