In a saucepan, heat the coconut cream and milk over medium heat.

Mix the sugar and cornstarch together, then add them to the cream and milk mixture. Cook for about 5 minutes, stirring regularly, until the mixture thickens.

Remove the saucepan from the heat and add the chocolate pieces. Stir until the chocolate is completely melted.

Pour the mixture into small glass jars. Let cool, then refrigerate for 3 hours before serving.