Chocolate Haupia (Coconut) Pie Recipe

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Chocolate Haupia (Coconut) Pie
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Ingredients:

Directions:

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bake crust for 15 minutes, or until golden brown.
  3. Set aside to cool.
  4. In a medium saucepan, whisk together milk, coconut milk and 1 cup sugar.
  5. In a separate bowl, dissolve the cornstarch in water.
  6. Bring coconut mixture to a boil.
  7. Reduce to simmer and slowly whisk in the cornstarch.
  8. Continue stirring mixture over low heat until thickened.
  9. In a small sauce pan, melt chocolate chips for 1 minute or until melted.
  10. Reserve 1/2 of the coconut mixture.
  11. Mix remaining half with the melted chocolate and pour in bottom of pie crust; pour reserved half on top of chocolate layer.
  12. Cover and refrigerate for about an hour.
  13. Whip cream with 1/4 cup sugar until stiff peaks form.
  14. Layer the cream on pie; if desired garnish with chocolate shavings.
  15. *Bestif it refrigerates over night to completely firm.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 370.02 Kcal (1549 kJ)
Calories from fat 172.23 Kcal
% Daily Value*
Total Fat 19.14g 29%
Cholesterol 31.44mg 10%
Sodium 67.24mg 3%
Potassium 180.43mg 4%
Total Carbs 51.49g 17%
Sugars 33.66g 135%
Dietary Fiber 1.64g 7%
Protein 2.82g 6%
Vitamin C 0.7mg 1%
Iron 1mg 6%
Calcium 65.2mg 7%
Amount Per 100 g
Calories 235.34 Kcal (985 kJ)
Calories from fat 109.54 Kcal
% Daily Value*
Total Fat 12.17g 29%
Cholesterol 20mg 10%
Sodium 42.77mg 3%
Potassium 114.76mg 4%
Total Carbs 32.75g 17%
Sugars 21.41g 135%
Dietary Fiber 1.04g 7%
Protein 1.79g 6%
Vitamin C 0.5mg 1%
Iron 0.6mg 6%
Calcium 41.4mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.7
    Points
  • 11
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

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