In a bowl add 1/2 cup milk, maple syrup and cornstarch, stir well until all the lumps of cornstarch are completely gone

In a saucepan on low medium heat add milk, cacao powder, stir well until combined completely

Then add cornstarch slurry, stir continuously until mixture starts thickens into a creamy custard

Once it reached consistency you like, take it off from the heat and keep stirring for another minute or so

Transfer into a bowl, cover it with a cling foil to avoid forming skin layer on top

Refrigerate for at least 2 hours

Whip coconut cream until creamy and fluffy, keep it in fridge until you start assembling trifle pudding

Dice strawberries into small cubes

Assemble your chocolate trifle by layering coconut cream, chocolate custard, fresh strawberries, blueberries, repeat this process and on final layer fill it with custard and coconut cream and garnish it with fresh cherries