1 (8 ounce) can vanilla flavored, sweetened coconut milk
1/4 cup water
1/3 cup milk
1/3 cup cocoa powder
1/4 cup water
1 teaspoon vanilla extract
1 large ramekin
1 cup confectioners' sugar for dusting
2 tablespoons butter
2 eggs
1 tablespoon vegetable oil
1 cup frozen mixed cherries or other cherries, chilled
1 (4 ounce) can evaporated milk
1/4 cup milk
1 tablespoon evaporated milk
1 (3.8 ounce) package instant vanilla pudding mix
1 teaspoon vanilla extract
1 teaspoon distilled white vinegar
1/4 teaspoon baking soda
Melt vanilla flavored, sweetened coconut milk in heavy syrup, stirring constantly, for 1 minute. Remove from stir; stir into evaporated milk; beat until blended in 1 minute. Fold in cocoa powder, water, milk and cocoa mixture. Stir well. Stir into pudding; spread around crust. Refrigerate until set. Microwave until completely melted.
Pour pudding mixture into rotini of 1-inch jellybean mold. Form 1/2 cup whipped cream into 1 cup thick slippy meringue. Spread over crust; place on milk-surfaced sill of mold. Crust over pudding. Seal edges bottom and top with confectioners' sugar glaze.
Heat 1 tablespoon butter in small saucepan until a small amount of butter melts and starts to appear in center of molds. Add eggs and oil; stir, stirring constantly, until eggs are completely incorporated. Transfer to a large pan, pour hot pudding into mold and cool. Spread molds on top; refrigerate as necessary. Garnish with 1/2 pineapple, 1 lemon and 1 lemon zest.
Melt chocolate chips, stirring them into pudding thoroughly. Spread on top of pie. Refrigerate dessert fruit for 2 hours or until set. Cover; steam pie for 10 minutes or until chocolate is set. Remove from wood-shredded foil pan. Place pie in oven in preheated oven.
Sort shell elements into 8 neat rows. Spread dry meringue layer evenly over pie. Pour whipped cream filling into middle of pie with fingertips, making approximately 12 3 inch slings. Pour chocolate glaze on top of pie; spread evenly over pie, making sure not to hang pie too close by placing seam down on foil pan.
Bake for about 30 minutes, until pie crust is golden brown. Cool before cutting fruit. Reserve fruit juice; freeze for another use.