In a medium saucepan, heat the milk and maple syrup over medium heat until the maple syrup melts and bubbles start to form along the sides of the pan. Be careful not to boil.
While the milk mixture is heating, whisk the egg yolk, cornstarch, and cream in a medium bowl, until thoroughly combined.
Once the milk has heated, slowly drizzle in about half the mix into the bowl with the egg mixture. Whisk constantly - this makes sure the egg yolk does not scramble. Add the tempered egg mixture back into the saucepan. Still whisking constantly, cook the pudding over medium heat until it thickens and bubbles - about 3-5 minutes.
Remove the saucepan from the heat and add the vanilla, butter, and salt. Strain the pudding over a fine mesh strainer set over a small bowl. Transfer half of the strained pudding into another bowl. Add the chocolate chips to one bowl of pudding, and the butterscotch chips to the other bowl of pudding. Stir the pudding(s) until the chips are fully melted and the pudding is smooth.
Cover each bowl of pudding with plastic wrap directly touching the top of the pudding. This will keep a skin from forming on the top of the pudding.
Refrigerate the pudding for at least 2 hours to set fully.
When ready to serve, evenly divide each pudding into serving glasses. Top with Whipped Coconut Cream and roughly chopped chocolate and butterscotch chips. Enjoy!