Put a can of coconut milk upside down in the fridge overnight, or for at least a couple of hours, so that all of the coconut cream sinks to the bottom (top) of the can. Keeping the can upside down, open the bottom of the can with a can opener. Use the lid to strain and pour the liquid out of the can and into a bowl, leaving the coconut cream at the bottom of the can.
Take 4 to 6 pitted dates and slice them into smaller pieces. Place them in a blender or food processor with a small amount of the liquid from the coconut milk and chop them up until they are as fine as possible.
Add the coconut cream from the can to the blender along with 2 tablespoons of cocoa and blend together with the dates, adding a little more of the coconut milk liquid and scraping down the sides of the blender when necessary, until smooth and creamy like pudding.