In medium pan, add coconut milk, heavy whipping cream, sugar and whisk.
In separate bowl, whisk cornstarch and water until smooth.
Turn burner on medium and stir the milk mixture constantly. Once it comes to a boil, turn heat down to a simmer and SLOWLY add cornstarch mixture, whisking constantly for three minutes until mixture thickens.
In a microwave safe bowl, melt chocolate in microwave for 1 minute, stir, then repeat until completely melted (2-3 minutes).
Separate the coconut pudding mixture into two equal portions.
Add melted chocolate to one of the puddings and stir until entirely mixed.
Pour coconut pudding over the pie crust. Let the chocolate pudding cool for 5-10 minutes, then pour over the coconut pudding.
Refrigerate for two hours, garnish.