1 (3 ounce) package instant or canned coconut milk chocolate pudding mix
4 1/2 cups unble x1 (1 ounce) portions nonfat buttermilk
1/2 cup white sugar
1 tablespoon unsalted butter
1/2 cup shortening
1 cup water
3 leaves fresh tarragon
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 cup semisweet chocolate chips
In a saucepan over medium heat, combine pudding mix, 1/4 cup of sugar, 1/2 of the butter, 3/4 cup of shortening, 1 cup of water and 1 cup of tarragon. Bring to a boil, then remove from heat and stir in 2 more leaves of tarragon. Divide mixture into two layers along with the potatoes. Use a large spoon or the tip of a fork to loosen the pudding. Spoon the pudding into two lightly greased 9x13 inch baking pans.
Bake for 12 to 15 minutes in the preheated oven. Chill before serving.