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chocolate coconut pie

2/3 cup sugar
1/4 cup cornstarch
1/4 tsp salt
3 egg yolks
1/2 cup canned coconut milk
1 1/2 cup warmed canned coconut milk
4.5 oz. semisweet baking chocolate
1/2 cup shredded coconut
1 Tbsp butter
1 tsp vanilla

Make a pie shell in your usual manner and pre-bake it.

In a medium saucepan sift sugar, starch, and salt.

Add egg yolks and 1/2 cup coconut milk. Begin heating on low heat.

Microwave 1 1/2 cups coconut milk for 1-2 minutes, then add. Add chocolate and shredded coconut.

Stir and continue to cook on medium heat until pudding consistency. Don't overcook or pie will be too thick in texture.

Remove from heat as soon as it begins to come close to pudding consistency. Add butter and vanilla extract and stir until butter is melted.

Fill the pre-cooked pie shell. Cool in the fridge at least several hours. Sprinkle with shredded chocolate and toasted coconut

Mara made, inspired by https://busycreatingmemories.com/chocolate-coconut-cream-pie-recipe/Filling