Vegan chocolate strawberry pudding

Chop the dark chocolate.

Scoop the cream off the top of the canned coconut milk.

Heat the coconut cream with a couple splashes of the can's water and the cane sugar in a saucepan over medium heat, stirring continuously, until it starts to bubble.

Pour the hot cream over the chocolate and whisk.

Add fresh strawberry to the pudding and chill in the fridge 5 to 6 hours.

Garnish with strawberry.