Preheat oven to 350 degrees F.
Bake crust for 15 minutes, or until golden brown. Set aside to cool.
In a medium saucepan, whisk together milk, coconut milk, coconut extract and 1 cup sugar.
In a separate bowl, dissolve the cornstarch in water.
After bringing coconut milk mixture to a boil, reduce to simmer and slowly whisk in the cornstarch mixture. Continue stirring over low heat until thickened about three minutes. Divide evenly into two bowls.
In another bowl, microwave chocolate until melted.
Mix chocolate into one of the bowls of coconut pudding, then pour mixture into the pie crust, spread and let sit.
Pour the remaining bowl of coconut pudding on top of the chocolate-coconut pudding mixture and spread smooth being careful nut to mix the two layers. Refrigerate the pie for an hour or more.
Whip the heavy cream with 1/4 cup of sugar until stiff. Layer the whipped cream on the pie surface.