1 chocolate graham cracker crust
1 12-oz can of frozen coconut milk, thawed
1 cup sugar
1 cup milk
1/2 cup cornstarch
1 cup water
7 oz semi-sweet chocolate, grated or chopped

In a bowl, dissolve cornstarch in a bowl. In a saucepan or double boiler, whisk coconut milk with sugar, and bring to a boil. Reduce to a low simmer and gradually whisk in the cornstarch mixture until thickened. Remove from heat and pour half into a bowl.

Mix in grated chocolate into the remaining coconut mixture. Pour into crust. Layer the white haupia on top of the chocolate mixture.

Garnish with whipped cream and chocolate curls or shavings

resource : joyofdesserts.blogspot.com