Chocolate Haupia Coconut Pie
Indulge in a slice of tropical decadence with this Chocolate Haupia Coconut Pie, a stunning dessert that fuses rich, bittersweet chocolate with the silky smoothness of coconut haupia – a traditional Hawaiian coconut pudding. Featuring a golden pre-made pie crust, this no-fuss recipe is layered to perfection with a luscious chocolate base topped by a creamy coconut layer, creating a harmonious balance of flavors and textures. Made with full-fat coconut milk and enhanced by the optional garnish of shredded coconut and whipped cream, this pie is as visually impressive as it is delicious. Perfect for a crowd-pleasing dessert or an island-inspired treat, this pie only requires 20 minutes of prep time and a little patience while it chills for the layers to set beautifully. Whether you're a fan of chocolate, coconut, or both, this recipe is sure to transport your taste buds straight to paradise.
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Recipe Information
Ingredients
- 1 piece Pre-made pie crust
- 400 ml Full-fat coconut milk
- 120 ml Water
- 100 grams Granulated sugar
- 60 grams Cornstarch
- 115 grams Bittersweet chocolate
- 1 teaspoon Vanilla extract
- 30 grams Unsweetened shredded coconut (for garnish, optional)
- 100 grams Whipped cream (optional)
Instructions
Preheat your oven to 375°F (190°C). Bake the pre-made pie crust according to package instructions until golden brown and set aside to cool.
In a medium saucepan, whisk together coconut milk, water, granulated sugar, and cornstarch. Stir continuously over medium heat until the mixture thickens and begins to bubble, about 5 to 7 minutes.
Once the mixture has thickened, reduce the heat to low. Divide the mixture into two equal parts by pouring one half into a heatproof bowl and leaving the other half in the saucepan.
In the saucepan with half of the coconut mixture, add the bittersweet chocolate and stir until fully melted and smooth. Once melted, remove from heat and let cool slightly.
Pour the chocolate haupia layer into the baked pie crust, spreading it evenly. Place the pie in the refrigerator for 10 to 15 minutes to help the layer set slightly.
While the chocolate layer sets, return to the reserved coconut mixture. Add vanilla extract and mix well.
Once the chocolate layer is slightly set, carefully pour the coconut haupia layer on top. Use a spatula to smooth it evenly.
Refrigerate the pie for at least 4 hours or overnight to ensure both layers are firm and chilled.
Before serving, garnish the pie with shredded coconut and whipped cream if desired. Slice, serve, and enjoy!
Nutrition Facts
Calories |
417 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.0 g | 35% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 13 mg | 4% | |
| Sodium | 74 mg | 3% | |
| Total Carbohydrate | 41.5 g | 15% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 22.3 g | ||
| Protein | 3.0 g | 6% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 31 mg | 2% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 256 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
