1Mix coconut milk, sugar, and chocolate chunks in a large saucepan. Bring to simmer over medium heat; cook and stir 10 minutes or until slightly thickened. Remove from heat and let stand 5 minutes, stirring occasionally.
2Pour into a heat proof bowl and cover with plastic wrap, pressing the plastic directly onto the surface of the pudding. Refrigerate for at least 2 hours or until completely cooled. Garnish with toasted shredded coconut and sliced strawberries, if desired.