In a microwave-safe bowl, combine the chocolate chips, tropical fruit purée, and 2 teaspoons of water. Microwave in 30 second increments (stirring in between), or until combined and the chocolate is melted. Thoroughly whisk to combine. Cover and refrigerate about 20 minutes until cooled, or until ready to serve. Serve the pudding topped with as much of the coconut chips and almonds as you’d like. Enjoy!