Scoop out the just the coconut cream from the top of each Full-Fat Coconut Milk (2 can) into a medium saucepan - you can reserve the remaining coconut liquid for a different use.
Heat the coconut cream over medium heat until it is steaming, but not boiling.
While you wait for the coconut cream to steam, prepare your Chocolate (5 ounce). If you are using a chocolate bar, finely chop it. If you are using chocolate chips or chocolate chunks simply measure out 5 ounces for the pots.
Once the coconut cream is steaming, turn off the heat and whisk in the chocolate. Continue to whisk until the chocolate and coconut cream are well combined.
Pour the mixture into 4 small, heat-proof vessels. I prefer to portion this amount of chocolate cream into 1/2 cup servings.
Allow the chocolate pots de creme to completely cool to room temperature before covering and chilling in the refrigerator. The pots de creme need to chill for at least 4 hours to fully set. They can be stored in the refrigerator for up to 5 days.
You can serve as is straight from the refrigerator. To garnish with whipped coconut cream, simply remove the coconut cream from Full-Fat Coconut Milk (1 can) and whip for 5 minutes. You can add Vanilla Extract (1 teaspoon) and Powdered Confectioners Sugar (2 tablespoon) if desired for more flavor.
Add a scoop of the whipped coconut cream to each vessel and then sprinkle with Chocolate (1 ounce) for garnish. Fresh raspberries are a lovely addition as well!