Haupia Chocolate Pie (Lighter Version)

READY IN: 25mins


  • 1
    pie shell (I used an organic honey graham cracker shell for an 8-inch pie)
  • 1
    (14 ounce) can light coconut milk
  • 12
  • 1
    cup water
  • 7
    ounces semi-sweet chocolate chips (mine were grain sweetened)
  • 1 12
    cups light whipped topping (I used Tru Whip All Natural Topping)
  • 1
    cup ground cacao beans (I use the raw beans)


  • Preheat your oven to 350°F and bake the graham cracker crust for 10 minutes. Chill thoroughly before filling.
  • In a medium sauce pan heat the coconut milk.
  • In a bowl mix the water and cornstarch.
  • Bring the coconut milk to a boil, reduce to a simmer and add the cornstarch water mixture and whisk until thickened. Reserve 1/2 to mix with the melted chocolate.
  • In a small sauce pan melt your chocolate chips for 1 minute and then add 1/2 the coconut mixture.
  • Pour the chocolate coconut mixture into the cooled pie crust. Pour the other half of the coconut mixture on top.
  • Cover and refrigerate until totally chilled.
  • You can top the whole pie with whipped topping or just add a little on top of a cut piece.
  • Sprinkle with the ground cacao.
  • Bon Appetit!