When I started experimenting with some Hawaiian style meals and desserts, I was so excited to try this recipe out. It’s a little different than the original recipe that I found and made, but the end result was much better than expected.
This pie was actually a second try. The first time I made it, it was two layers instead of just one. The bottom layer was the chocolate coconut, and the top layer was the coconut. I took it over to my brother’s house where my mom was babysitting her grandbabies, because she wanted to try it. When her, my niece and nephew cut a slice for themselves, I noticed that all three of them picked away the top coconut layer and gobbled down the chocolate layer. My mom said, “The bottom layer was absolutely delicious, but the top layer didn’t have a whole lot of flavor to it.” And she was right, because I thought the same thing when I had a couple bites earlier in the day.
Back to the drawing board, and here we are with the finished product. I added more chocolate chips to the melting process, and just made the whole pie one layer. Success! The flaked coconut on top was an added garnish, just in case there is any confusion on what kind of pie this is. Can’t miss that coconut!
Dark Chocolate Coconut Pie Recipe:
1 (9 inch) unbaked pie crust
1 cup milk
1 (14 ounce) can coconut milk
1 1/2 cups white sugar
1 cup water
1/2 cup cornstarch
1 bag dark chocolate chips
Preheat oven to 350 degrees F (175 degrees C). Bake crust for 15 minutes, or until golden brown. Set aside to cool. In a medium saucepan, whisk together milk, coconut milk and sugar. In a separate bowl, dissolve the cornstarch in water. Bring coconut mixture to a boil. Reduce to simmer and slowly whisk in the cornstarch. Continue stirring mixture over low heat until thickened, about 3 minutes. Remove from heat and stir in chocolate chips until melted, then pour mixture into pie crust. Refrigerate for at least an hour, until pie is set. Sprinkle with flaked coconut on top of the pie as a garnish.