In a pot over medium heat, heat coconut milk and pomegranate juice. Bring to a boil.

Place chopped chocolate in a heatproof bowl. Pour coconut-pomegranate mixture over the chocolate. Let it sit for a minute, then whisk until smooth. Pour into the pie crust.

Garnish the pie with pomegranate seeds.

Place the pie in the refrigerator for two to three hours to set and cool completely.

After serving, store leftover pieces in the refrigerator.