
Do you love the combination of chocolate and coconut? This pie will delight all your tastebuds.
A Hawaiian favorite, Haupia is a coconut thick pudding. When added to a decadent chocolate pie pudding, the taste is amazing.
Chocolate Coconut Haupia pie became very popular as a dessert at Ted’s Bakery in Oahu’s North Shore.
Our pie uses a traditional pie crust, but at Ted’s Bakery they use a macadamia nut shortbread crust – which you can substitute.
Haupia is a coconut pudding made with coconut milk. It is delicious on it’s own, but adding the chocolate with a pie crust will become a family favorite.

Watch the video on how to make.


How to Make:
Ingredients:
- Unbaked pie crust Click Here for recipe
- 1 Cup milk
- 1 (14 oz.) can coconut milk
- 1 Cup sugar
- 1 Cup water
- 1/2 Cup cornstarch
- 1 1/2 Cups semi-sweet chocolate chips
- Whipped cream (make your own with 1 1/2 Cups heavy cream & 1/4 cup sugar – whip cream until stiff peaks and add sugar) or buy frozen whipped cream
Instructions:
- Preheat oven to 350 degrees. Bake unbaked pie crust for 15 minutes or until golden brown. Set aside to cool.
- In a medium saucepan, whisk milk, coconut milk, and 1 cup sugar.
- In a separate bowl, dissolve the cornstarch in water.
- Bring the coconut mixture to a boil. Reduce to simmer and slowly whisk in cornstarch. Continue stirring mixture over low heat until thickened about 3 minutes.
- In a glass bowl, microwave chocolate chips for 1 minute or until half the chips are melted. Stir until all the chocolate is melted.
- Pour half the coconut mixture into chocolate. Set the other half to the side.
- Spread chocolate/coconut mixture in bottom of the pie crust.
- Pour other coconut mixture on top of chocolate/coconut mixture.
- Refrigerate pie for 1 hour until set.
- Top with whip cream by spreading over pie.

Chocolate Coconut Haupia Pie
Ingredients
- 1 Pie crust
- 1 Cup milk
- 1 Can Coconut Milk 14 ounce
- 1 Cup sugar
- 1 Cup water
- 1/2 Cup corn starch
- 1 bag semi-sweet chocolate chip 1 1/2 cups
- 1 1/2 Cups Heavy whipping cream or whipped topping
- 1/4 Cup sugar if making whipped cream
Instructions
- Preheat oven to 350 degrees. Bake unbaked pie crust for 15 minutes or until golden brown. Set aside to cool.In a medium saucepan, whisk milk, coconut milk, and 1 cup sugar. In a separate bowl, dissolve the cornstarch in water.Bring the coconut mixture to a boil. Reduce to simmer and slowly whisk in cornstarch. Continue stirring mixture over low heat until thickened about 3 minutes.In a glass bowl, microwave chocolate chips for 1 minute or until half the chips are melted. Stir until all the chocolate is melted.Pour half the coconut mixture into chocolate. Set the other half to the side. Spread chocolate/coconut mixture in bottom of the pie crust.Pour other coconut mixture on top of chocolate/coconut mixture. Refrigerate pie for 1 hour until set.Top with whip cream by spreading over pie. To make whipped cream, beat heavy cream until soft peaks. Add sugar and beat until whipped cream.
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