How to make it

  • Preheat oven to 350 degrees F (175 degrees C). Bake crust for 15 minutes, or until golden brown. Set aside to cool.
  • In a saucepan, whisk together milk, coconut milk, coconut extract and 1 cup sugar. In a separate bowl, dissolve the cornstarch in water. Bring coconut mixture to a gentle boil. Reduce heat to low simmer and whisk in the cornstarch. Continue stirring mixture over low heat until thickened, about 3 - 6 minutes.
  • In a glass bowl, microwave chocolate chips for 1 minute or until melted. Divide the coconut pudding evenly into two bowls. Mix chocolate into one portion. Spread on the bottom of the pie crust. Pour the remaining portion of the white coconut pudding on top of the chocolate and spread smooth. Refrigerate for about an hour.
  • Spread the whipped cream on pie. You can garnish with chocolate chips or shavings as well.

Reviews & Comments 2

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    " It was excellent "
    annieamie ate it and said...
    I was just reading about Ted's Bakery and then found your recipe! Talk about perfect timing here! Thank you for posting this recipe. Where in the world did you find it? I can't wait to bake the pie! Thank you for a new dessert recipe to make for my family!
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  • 22566 5 years ago
    Thank-you for the recipe,sounds just right for a warm day like today.

    Kind Regards
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