I tried making haupia, a coconut milk based Hawaiian dessert last year and swore I would one day try making it in its popular pie form, chocolate haupia pie. That day finally came and it was worth the wait! It’s similar to a chocolate silk pie, except half the filling is regular coconut haupia and the other half has been laced with melted chocolate for a divinely chocolatey, keto-friendly tropical dessert that everyone can enjoy.
Keto Chocolate Haupia Pie Recipe
Ingredients:
- One prepared keto cashew macademia nut pie crust or keto nut-free coconut flour pie crust
- 4 oz unsweetened baker’s chocolate, chopped into small pieces
- 1½ cans full fat coconut cream
- 1½ tablespoons gelatin powder (*Or use agar agar for vegan.)
- ⅓ cup Lakanto granulated monk fruit sweetener (or to taste)
- ½ teaspoon coconut extract
- ⅔ cup water
- ¼ teaspoon fine sea salt
- Toasted unsweetened shredded coconut and/or keto whipped cream (for garnish)
Directions:
Whisk together water and gelatin and set aside to bloom.
Add coconut cream to a small saucepan and heat over medium heat.
When the coconut cream just starts to simmer, whisk in the sweetener and salt. Continue to simmer until sweetener is completely dissolved. Remove from heat and stir in coconut extract. Pour hot coconut cream mixture into the bowl with the gelatin and water. Whisk to combine.
Pour all but 2 cups of the mixture into a separate bowl. Stir in the chocolate and stir until smooth. Pour the chocolate mixture into the cooled pie shell. Chill until firm.
Pour the rest of the coconut mixture on top of the chocolate and smooth. Chill for one hour or overnight. Top with toasted coconut, slice and serve.
Did you make this keto chocolate haupia pie recipe? If so, please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy!
