Nice chocolate and coconut flavors blended together!
Servings: 6-8 servings
1-9″ Prepared pie crust
1 can Coconut milk
1 C Sugar
1 C Whole milk, but you can us skim or low fat
1/2 C Cornstarch + 1 C water
7 oz Semi-sweet chocolate
1 1/2 C Heavy whipping cream
1/4 C Sugar
Shaved chocolate, for garnish
Preheat oven to 350.
Bake pie crust until golden brown, about 15 to 20 minutes.
In a saucepan, whisk coconut milk, milk and 1 cup sugar.
In a separate bowl, dissolve cornstarch in water. Bring the milk mixture to a boil. Reduce to a simmer and whisk in cornstarch mixture until thickened.
Microwave chocolate pieces for 1 minute or until melted.
Pour half of the haupia mixture into a bowl, set aside, with the remaining half mix with melted chocolate and pour into the bottom of pie crust, layer the remaining haupia on top, (hint use the back of a tbsp spoon to evenly pour mixture out).
Cool the pie in the frig for a minimum of an hour.
In a mixer, whip heavy cream with the 1/4 cup sugar until still peaks form. Garnish the pie with whipped cream and shaved chocolate.
Chill for another hour.
Makes 6-8 servings.
*You can just make the pudding without a crust also!
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