Place 3 tbsp cold water in a small bowl and sprinkle 1 tbsp unflavored gelatin over the water and whisk thoroughly with a small whisk or fork until all gelatin is dissolved and lump free. Set aside.
In a medium sauce pan over medium heat combine: 1 ½ cup coconut milk or heavy cream, 1 beaten egg yolk, 3 ½ tbsp cocoa powder, 1/3 cup sweetener of choice, 2 tbsp coconut oil, ¼ tsp vanilla extract, ¼ tsp mint extract. Use a whisk to vigorously whisk all ingredients together while heating. Continuously whisk until very smooth and lump free.
Turn heat down to simmer and spoon in all the gelatin water mixture. Whisk the gelatin in while simmering. Whisk thoroughly to make sure all gelatin in mixed in and lump free.
Once completely smooth and combined, remove from heat and cool.
Once cooled, pour into four small containers, cover and refrigerate for 4 hours or until pudding is set.
Garnish with optional whipped topping of choice, and sprinkle with optional paleo or low carb chocolate chips.