Combine coconut milk, coconut sugar, cocoa powder, and cornstarch in a small saucepan. Whisk well and bring to a boil, stirring constantly; cook for 1 minute or until thickened. Remove from heat and let cool to 86 degrees F or lower. Stir in the vanilla and cod liver oil. Strain through a fine mesh strainer into a small bowl and let cool. When cooled to room temperature, cover with plastic wrap pressed directly onto the surface of the pudding and chill for 2-3 hours.
Layer the chocolate pudding with yogurt and strawberries.
Notes
Nutrition facts are calculated without the cod liver oil, as the amount used will vary based on the child's age.