Creamy and decadent.
Makes one 9-inch pie.
1 (9-inch) unbaked pie crust
1 cup milk
1 (14 oz) can coconut milk
1 cup granulated sugar
1 cup water
1/2 cup cornstarch
1 1/4 cup semisweet chocolate chips
1 cup heavy cream
3 tablespoons granulated sugar
about 3 tablespoons unsweetened flaked coconut (optional)
chocolate for grating (optional)
Preheat the oven to 350 degrees F.
Bake the crust for 15 minutes, or until golden brown. Set aside to cool.
In a medium saucepan, whisk together the milk, coconut milk, and 1 cup sugar.
In a separate bowl, dissolve the cornstarch in water.
Bring the coconut mixture to a boil.
Reduce to a simmer and slowly whisk in the cornstarch mixture.
Continue stirring over low heat until thickened, 2-3 minutes.
In a glass bowl, microwave the chocolate chips until melted.
Divide the coconut pudding: pour 2/3 of the pudding in one bowl and the remaining 1/3 in another bowl.
Mix the chocolate into the larger portion.
Spread on the bottom of the pie crust.
Pour the remaining pudding on top of the chocolate and spread smooth.
Refrigerate for at least 1 hour.
Whip the cream with the sugar until stiff peaks form.
Spread on top of the pie.
On a skillet over medium-low heat, toast the flaked coconut until golden brown.
Sprinkle on top of the pie.
Grate the chocolate over the pie.