Coconut Cream Pudding from Heaven (Vegan)

Once again, a whim of creativity got caught in the kitchen and produced this mouth-watering delight, which satisfies the post-Holiday "sweet withdrawals"... please know that I hardly ever measure precisely, if at all... I throw and mix ingredients in to taste, and cook "intuitively." So have at it and feel free to take the same creative liberty when you're creating your own version of this dish. I have tried to estimate as precise measurements as possible below.

The important specifications with this recipe are:
1) Having a Vitamix or comparable blender or food processor that will get the mix of ingredients as smooth as possible.
2) Use Coconut Manna. Not coconut oil, or some other version of coconut butter spread. The consistency, texture and flavor of the pure coconut manna is what really makes the pudding special!
Enjoy!

What you'll need:
~Almost 3/4 cup of soaked cashews
~A big handful of coconut flakes (maybe 2/3 cup)
~A few tablespoons of honey
~ 4 big scoops of coconut manna (maybe 1/3 or 1/2 of a cup...? Go generous here!)
~.75 ounces of "Taza" Dark Chocolate Mexicano Chocolate, broken into chunks
~A dash of Himalayan Grey Sea Salt.
~Enough flax seed milk to just cover all of the ingredients above when placed in the Vitamix. Add a little milk at a time (you can always add more in order for it to blend smoothly, but you don't want to risk adding too much in the beginning and having the pudding be too runny).

What to do:
Place all of the above ingredients in the blender / Vitamix and blend until smooth. Add the milk a little at a time (you can always add more in order for it to blend smoothly, but you don't want to risk adding too much in the beginning and having the pudding be too runny). Pour into pudding bowls and serve fresh or chilled. Top with coconut flakes, currants, and/or berries of choice.
Enjoy!