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Winter has arrived to Chicago. Brand New Year. Hubbys birthday. What better way to celebrate then a little taste of Hawaii!! This pie is a decadent Chocolate Coconut combo that will keep you coming back for more ! Make sure to follow the directions and it will be perfect!

1 pie crust
1 cup milk
1 cup coconut milk
1/2 cup sugar
1 T coconut extract
1/2 cup cornstarch
1 cup water
4 T butter
3/4 cup Ghirardelli Cocoa
1 1/2 cups heavy cream
1/4 cup sugar

Preheat oven to 350. Bake crust 15 min. Let cool
In heavy medium saucepan add milk, coconut milk, sugar, and extract. Whisk cooking on medium high heat until boiling. Turn down let simmer 3 mins  , Whisk constantly until thickened.
Divide equally into 2 bowls.
In another bowl melt butter. Add cocoa and blend well.
Add chocolate to one of the bowls of pudding. Whisk until well blended. Spread in bottom of pie crust. Let set.
Once set carefully pour coconut pudding on top. Careful not to mix the puddings together.
Refrigerate 1 hour.
In stand mixer whip cream and sugar until stiff peaks form. (Chilling bowl and beater in freezer before using helps ).
Pipe whipped cream on top and garnish with shaved chocolate!
I popped it into the freezer for about an hour before serving!

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