Directions

1. Preheat the oven to 325 degrees. Fill a shallow baking dish half-way with hot water.
2. Bring the coconut cream, whole milk and cinnamon to a simmer.
3. Place the chocolate chips in a separate metal bowl and pour the hot milk mixture over top. Allow the chocolate to rest and melt for 5 minutes before whisking.
4. Meanwhile, beat the eggs in a bowl until frothy. Set aside.
5. Once the chocolate is melted and whisked smooth, whisking, slowly drizzle the eggs into the mixture. Incorporate the sugar, vanilla and salt.
6. Pour the custard into two 4 oz. jam jars. Place the jars (uncovered) into the prepared dish with water and cover loosely with foil. Carefully transfer the dish to the oven rack and bake for 30 minutes, until just set.
7. Use tongs to lift the baked custards from the water. Transfer them to a cooling rack. Once cool to the touch, chill for 1-2 hours.
8. To serve, garnish the pots de crème with chopped almonds and fresh sliced strawberries.