Slice the tops off of the strawberries. Add the strawberries to a blender or food processor and blend until fully liquid. Using a fine mesh strainer, strain out the juice using a silicone spatula to push down the strawberry pulp. You should have about 2/3 cups of strawberry juice.

Combine the strawberry juice, coconut cream, milk, coconut sugar, vanilla, lemon juice, and arrowroot starch in a pot and whisk well to combine. Place on the stove over medium-low and bring to a medium simmer for 2-3 minutes.

To temper the egg, add the egg yolk to a small bowl. Fill a ladle with the warm pudding mixture and slowly stream over the egg yolk while whisking.

Reduce the heat of the pudding to a lower simmer and pour in the egg mixture while stirring the pudding. Simmer on very low heat, stirring often for another 3-4 minutes to allow to thicken. Remove from the heat and allow to cool slightly.

Pour the pudding into small pudding cups and transfer to the fridge for 4-6 hours, or until set.

Serve topped with sliced strawberries and whipped coconut cream.