For the chocolate pudding, pour about 100 ml of the milk into a container and stir in the cocoa and starch until smooth. Bring the rest of the milk to the boil with the coconut blossom sugar.
Slowly pour in the cold milk mixture while stirring, bring to a boil and remove from heat.
Divide into 4 dessert glasses and let cool. Remove some of the raspberries for decoration and strain the rest through a sieve to remove the seeds.
Whip the cream, fold in the raspberry puree and pour onto the cooled pudding. Decorate with raspberries.
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