Preparing the Chocolate-Coconut Pie is simple. First, whip the egg whites with salt until foamy.

Combine with flour and sugar powder.

Finally, add grated coconut. Don’t panic, it is supposed to be friable.

Pour the dollop in a pie pan and bake on 350 degrees F for 25 minutes.

Beat the yolks and whipped cream over a bowl of warm water until creamy.

Put the grated dark chocolate and cinnamon into the cream, let them melt. Stir for 5 minutes and let it cool down.

Melt the white chocolate in cream over a bowl of warm water. This will be our white chocolate layer.

When both chocolates and the pie are cooled down, start layering the chocolates. For every two tablespoons of dark chocolate cream use one tablespoon of white chocolate cream.Finally, with a pointy object merge the two together. This will give the chocolate a nice color.

Let it cool in the refrigerator for 3-4 hours.

Good luck and enjoy making the Chocolate-Coconut Pie!

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