In 2 separate metal mixing bowls pour a can of coconut milk in each, place the mixers (or mixer whisk if you are using a Kitchen Aid mixer) in one of the bowls and stick in freezer and let freeze until coconut milk becomes frozen around the edges and almost solid in the middle.

Take the bowl with mixers out of freezer, let sit and thaw for a few minutes. Whip the coconut with a mixer, slowly adding 2 tablespoons of the sugar and vanilla as you mix, mixing for about 4 to 5 minutes or until whipped fluffy. Cover bowl and sit in fridge.

Now we are going to do the same thing with the second bowl, except this time we will slowly add in the remaining sugar, pudding mix and mint flavoring as we mix. A note about the mint flavoring. How much mint depends on your own taste. If you're unsure just add 1/4 teaspoon and if it's not enough, add more next time you make it.

Now pour the whipped chocolate mixture into the graham cracker pie shell, cover and stick in freezer for about 3 hours.

20 minutes before the freezing time is up or right before you are ready to serve the pie, prepare the hot fudge. Put cocoa powder, butter, soy milk, sugar, vanilla and salt in a small sauce pan. Bring to a rolling boil and cook for exactly 2 minutes, stirring constantly. Take off stove and let cool for a few minutes.

Take pie out of the freezer, pour whipped topping you reserved in the fridge on top of it.

Now top the pie with the cacao nibs. Slice into 8 equal slices. Drizzle the hot fudge over each slice after you have it on your plate. By the way there is just enough hot fudge to put 1 tablespoon on each slice.

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