Chop chocolate and put into a bowl.
Stir coconut milk well to make the cream on top and liquid below are incorporated.
Heat milk in the microwave until very hot to the touch.
Pour over chocolate and whisk carefully.
Pour into small jars and refrigerate for at least two hours or until set.
Coconut Whipped Cream:
Mix coconut milk well.
Pour ½ the can into the whipper. Add sugar and shake well.
Attach the cream charger until it hisses and shake again.
Remove the cream charger and top the chocolate pudding with it.