The most interesting thing was to try and thicken the mixture, which I feared not possible without real milk but the cornstarch with almond milk worked well! Thanks interwebs for help on that front.
Chocolate Coconut Pudding Pie Recipe
1 – 9” graham cracker crust (store bought or home made)
3 cups Almond Breeze original, unsweetened almond milk
1/4 cup corn starch
1/3 cup brown sugar
3 tablespoons unsweetened cocoa powder
3 tablespoons dark chocolate, chopped
1 tsp coconut extract
pinch of salt
shredded coconut (for garnish, optional)
Follow the instructions on your pre made crust, or make the crust and let it cool.
Using a small sauce pot on medium, mix the cornstarch and half the almond milk. Whisk until cornstarch is fully dissolved. Throw in the rest of the milk, sugar and cocoa.
Bring the mix to a boil, whisking until it thickens. When it starts to thicken or boil, lower the temperature. Once the mixture has thickened, add the chocolate and coconut extract.
Once the chocolate has completely melted, pour into pie shell and let cool room temperature. Then move into the fridge overnight.