Chill cans of coconut milk in the fridge overnight. Place them in the door so they don't freeze or get too hard.

Bake and cool pie crust of your choice.

Remove cans from the fridge and open carefully. The fat will have separated from the liquid and you don't want it to spill!

Carefully scoop off the top layer of coconut solids and discard the liquids.

Using an electric mixer whip coconut solids until they reach whipped cream consistency.

Add honey and vanilla extract, whip again to combine.

Separate whipped cream equally into two bowl.

Melt chocolate chips and add them to one bowl. Fold gently to combine the chocolate and half of the whipped cream.

Add chocolate whipped cream to pie crust, spread until even.

Add whipped cream to top of chocolate portion and spread until even. Top with chocolate shavings, if desired.

Chill in the fridge for 2-3 hours until firm.

Serve chilled and enjoy!