Place a large saucepan or casserol pan onto the stovetop. Add the coconut milk, cardamom powder, vanilla extract and honey. Turn to a high heat and stir until well combined and the honey is completely dissolved.
Add the arborio rice and stir frequently while boiling to avoid rice sticking to the bottom of the pan. Continue this process until the arborio rice has absorbed most of the liquid and is tender. Place the lid onto the saucepan and turn off the heat.
While the rice pudding continues to steam, place a small saucepan filled ⅓ of the way with water onto the stove top. Top with a heatproof bowl (glass or stainless steel works well) and bring to a high heat. Add the dark chocolate and stir occasionally until melted.
Once the chocolate is melted add the coconut milk and whisk until smooth and glossy. Turn off the heat.
To serve, add spoonfuls of rice pudding to a bowl and top with chocolate sauce, fresh strawberries & toasted coconut. Eat warm.
Tips for Re-Heating
If making the chocolate sauce in advance, return to a smooth consistency by gently heating in the heat proof bowl placed onto a saucepan of water on a high heat. To re-heat rice pudding on stove top, simply add another ½ cup of coconut milk and stir while reheating to bring back the creamy texture.
If a lower sugar dessert is preferred, honey can be reduced to ¼ cup.
Store rice pudding and chocolate sauce in a sealed container in the fridge. Rice should be consumed within 3 days of cooking. Nutrition facts are an estimate only.