I love custard and coconut with a little chocolate so this recipe was created. I was just in my kitchen looking in the cabinet and this is what happened. So good.. However, I ate the left over custard that was in the pan before dinner. Needless to say I didn't eat my dinner :)
Preheat oven to 350 degrees F. Brush a 9 inch pie pan with coconut oil. Set aside.
Whisk egg, shredded coconut, sugar, butter and salt together until all ingredients are incorporated. Add mixture to the prepared pie plate and use you hands to spread evenly to create the crust. Bake for 15-18 minutes or until the edges are beautiful golden and the bottom is started to brown. Set aside.
Take the chocolate chips and add to the bottom of the pan. They will melt from the heat of the pan. Once melted, spread the chocolate with the back of the spoon to evenly distribute.
In a saucepan add coconut milk over medium heat. Once the milk starts to warm up whisk in each egg white fast. Then stir in coconut, arrowroot and sugar. Whisk for a few minutes to combine evenly. Bring to a simmer then reduce to low. Let cook for another 10 minutes stirring often. Cover and remove form heat. Let sit for 10 additional minutes. Open the lid stir with a spoon as the custard should be think and creamy. Go ahead and taste it :)
Pour custard into the pan and refrigerate for at least 2 hours.
Take a cold pan and add in coconut. Heat on the stove until golden brown. DO NOT WALK AWAY. Sprinkle over custard.
Enjoy the pie as is or whip up cream or coconut cream.