Creamy Chocolate Coconut Pie (Grain and Dairy Free)

pie with text

 From Lauren: As I’ve mentioned, I’m on vacation right now and I’ve lined up some awesome guest posts during my trip. I am so excited to introduce you to Kari from GI 365. I always drool over Kari’s beautiful photography and uber-creative grain free recipes. Today she is sharing this gorgeous Chocolate Coconut Pie, which you can serve chilled or frozen.

This chocolate coconut pie is so creamy and delicious, I just can’t get enough of it! It’s rich and chocolatey with added creamy lightness from the coconut whipped cream. It’s the perfect ‘no bake’ dessert for these hot summer days. It can also be frozen like an ice cream pie, (let it stand at room temperature 10-15 minutes before slicing).

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This pie is also completely nut free! Since I started eating whole foods, I’ve relied on nuts to make most of my crusts, but I’ve found that coconut makes a great alternative. It’s sticky, slightly chewy, and oh so… good! I’ve always had a weakness for decadent desserts, and this one definitely satisfies the deepest darkest chocolate cravings.

Hope you enjoy this summer treat, and thanks to Lauren for letting me guest post today!

Chocolate pie series

Creamy Chocolate Coconut Pie | GI 365 13

Creamy Chocolate Coconut Pie | GI 365 17

Creamy Chocolate Coconut Pie

30 minutes

Yield: 8-12 Servings

Ingredients

  • Coconut Crust
  • 2 cups shredded coconut unsweetened (I used the big flakes)
  • 1/4 cup honey
  • 1 Tablespoon coconut oil
  • pinch of sea salt
  • Chocolate Mousse
  • 2 avocados, peeled and pitted
  • 1/2 cup honey
  • 1/2 cup cocoa powder
  • 1 Tablespoon vanilla
  • 2 Tablespoons coconut oil
  • 1 can of coconut milk for the whipped cream, chilled in fridge
  • Fudge sauce
  • 1/4 cup Grade A maple syrup
  • 2 Tablespoons cocoa powder

Instructions

  1. In a food processor, combine the ingredients for the crust and pulse until a 'dough' begins to form. Press the crust into a parchment lined springform pan.
  2. Clean the bowl and place it back on the base. Place all the ingredients for the chocolate mousse in the food processor and process until smooth. Set aside.
  3. Scoop the solid coconut cream off the top of the can (leave the watery liquid in the can, it is not needed) and whip on high until light and fluffy, about 10 minutes.
  4. Carefully fold the chocolate mousse and coconut whipped cream together, leaving the mixture swirled. Scrape the filling onto the crust.
  5. For the Fudge Sauce: mix together 1/4 cup Grade A maple syrup and 2 Tablespoons cocoa powder until smooth. I keep mine in a squeeze bottle for easy drizzling. Double the fudge sauce to have extra on the side. Drizzle fudge sauce over the top. Run a knife through the fudge sauce to create swirls.
  6. Cover and refrigerate or freeze for at least 3-4 hours. Note: You can also make this in a pie plate, but it will be more difficult to get the pieces out for serving.
http://empoweredsustenance.com/chocolate-coconut-pie/

Creamy Chocolate Coconut Pie

About GI 365 | Gourmet Innovations

Kari Peters bio picHi everyone! My name is Kari from GI 365. I’m enjoying country living here in the Flathead Valley, Montana. I love to create simple healthy recipes, and occasionaly a chocolatey indulgence. I’m learning to incorporate more fresh fruits and vegetables into my everyday diet to maintain better health and a higher energy level. Additionally, I post about traveling and hiking adventures in the mountains and a lifestyle section where you can find ideas for a non-toxic approach to everyday living. I hope you find something inspirational, and be sure to let me know what you think! Visit GI 365 on Facebook, Twitter, Pinterest and Google +.

Some of the ads on this site are served by AdChoices and, as a result, I do not necessarily recommend the advertised products. The revenue from the ads makes it possible for me to continue blogging, so I appreciate your understanding.

Comments

  1. says

    Kari, that pie looks gorgeous! My father is from Montana, so I’ve spent time in the Flathead Valley. I remember one night on Flathead Lake, lying in a boat and looking up at the stars, I understood why Montana is called Big Sky Country.

  2. says

    Sorry about that, I meant just the solid milk that separated! I have made it with the entire can of coconut milk (hence the confusion), and the filling is a little bit softer.

  3. Tabitha says

    This looks amazing! Would using maple syrup in exchange for the honey still work? I’m severely allergic to honey. Thanks!

    • says

      Maple syrup would work just fine, I’d recommend Grade A for less maple flavor. Sometimes when I use maple syrup instead of honey, the texture isn’t quite as firm but it usually has a smoother texture and that’s always good!

  4. Janneke says

    Oh my goodness!!! This looks amazing. I think I found the pie to replace my traditional chocolate cream pie for Thanksgiving! How long do you think this will freeze for? I have never frozen avocados before so I don’t know if I could make this while they are in season and save it for a couple months. Thoughts anyone?

  5. Mona says

    OMG! I made this today and it is amazing! My gluten free, dairy free, egg free, cane sugar free grown son will be thrilled. He has been craving a good dessert and this is it!
    Thank you!!! :)

  6. says

    Pinned it and will be making it this weekend. It’s going to be very hot here so this no-bake recipe is perfect. Love the use of avocados for a creamy texture. Thanks!

    • Tracey says

      Try rice malt syrup. I am also fructose free and that is what I would substitute in place of both the honey and maple syrup. Is about the same consistency. Don’t know how it would go though, as I have only just come across this recipe.

  7. laura says

    What type of avocados? approx how much does two avocados measure? Diff types yeild diff quantity. I get FL avocados since this is where I live, and they end up being quit large. I so want to make this.
    Thank you, Laura

    • says

      I used Haas avocados and mashed they measure 1 – 1 1/4 cups or 8 ounces by weight. I’m starting to weigh the avocados in my recipes because they vary so much in size and amount of fruit in each!

  8. rick says

    Hi Lauren,
    is the cocoa powder allowed in the first stage of the GAPS diet?
    I could not find information about it, but I assume if you put this recipe here it is (?).
    If not att he first stage, at what stage?
    Many thanks! :)
    Rick

  9. says

    I usually doo not write a bunch of responses, however i diid som searching and wound up here Creamy
    Chocolate Coconut Pie (Grain and Dairy Free) – Empowered Sustenance.
    And I do have a few questiuons for you iff it’s allright.
    Is it just me or does it look like a few of these remarks look as if they are
    left by brain dead individuals? :-P And, if you are writing at other online
    sites, I would like to follow anything fresh you have to post.
    Could you list of the complete urls of your shared sites like your Facebook page, twitter feed, or
    linkedin profile?

  10. Kim Stevenson says

    I made this for my non vegan family, as a test run for Thanksgiving. I didn’t have coconut milk so I used 2 cups of fresh, raw heavy whipping cream (we have our own cows). I realized I didn’t have anymore cocoa powder after all the other ingredients were in the processor, so I used 2.5 oz of unsweetened natural cocoa baking bar, shredded. I’m glad I used so much unsweetened whipped cream, otherwise I think it would have been too sweet. I toasted the coconut crust for 8 mins, it was really tough, so I think 4-5 mins might work. Loved the toasted coconut flavor!! My 4 yr old son has type 1 diabetes, so I love the healthy, lower carb recipes on this site!! I’m sorry I changed so much, but for someone that can eat dairy they might appreciate the conversions ;) Thankyou sooo much!!

  11. Chelsea says

    Do you have to use a springform pan? Could I possibly just oil a pan (maybe w/coconut since I would make this a frozen dessert) to help it out of the pan easier?
    Thanks!

  12. says

    I have just made the pie and I must say it’s looking pretty tasty. I had trouble with the coconut milk, I opened three cans, with no solids at all so I’ve left it out, it was organic milk too. Got to wait now for it to set, I’ll let you know how it went down with the family later. Love to you from Guernsey in the Channel Islands.

    • says

      Mandy, the organic-ness of it shouldn’t affect the solids. Is it chilled? Is it the full fat type of milk? If you get reduced fat or “light” or similar, you won’t have that good cream layer.

  13. Ivette says

    Hi there! I am making this pie for Thanksgiving. Will the crust get soggy if I make it a day ahead or should I just make it tomorrow?
    Thanks! I can’t wait to try this.

  14. joanna says

    I added a cup or so of frozen raspberries to the chocolate mousse. I feel like I should receive some sort of award for that delicious brilliance. :)

  15. says

    Damn! This looks like one seriously good pie. I don’t eat eggs so it’s really hard to find delicious, mousse-type desserts. If I see some nice avocados in the store tomorrow I’ll make it. :)

  16. Angela Atherton says

    Couple questions, do you melt the coconut oil or leave it solid for the crust and about how long do you process it for? Mine started separating and is really oily and there doesn’t seem to be enough to cover the bottom of the pan! What are your recommendations?

  17. Casey says

    I am new to the Paleo lifestyle! I suffer from Crohn’s, Colitis and Leaky Gut. After years of seeing doctors I am trying to heal myself with a healthier lifestyle avoiding gluten, grains and dairy.

    My question for the above is would I be able to sub in cacao powder for the coco powder (I just already have a bunch at home!) if not is there a brand of coco powder that is tummy safe??

    thanks!

  18. nicole says

    Do you have the measurement of the cream solids before whipping. I am using a carton of coconut cream which is much larger than a can. Thanks!

  19. Jenny says

    I came across this recipe in my search for a coconut “grain free” pie crust. It looked intriguing and I had the ingredients on hand for the mousse, so I whipped up a batch. SO AMAZING!! It’s not too sweet, but oh-so-creamy and delicious. And here’s what happened with the crust. I added a smidge more oil than was listed and then baked the crust at 325 degrees for 15 minutes. I let it cool completely and then added the mousse. Was crunched for time, so popped it into the freezer for 30 minutes before moving it to the fridge. The crust stayed nice and solid, whereas another I made (that was baked also but didn’t get the freezer time) fell apart.

  20. Rose H says

    My daughter and husband made this today for me for mother’s day… It’s really good! I had the recipe saved because I have been wanting to try it out. I think the only tweak I would make is toast the coconuts. Other than that, it’s perfect! This works well for my daughter too because she has severe food allergies and you can’t tell that this isn’t a “legit” cream pie.

  21. Erin says

    This pie is divine! I couldn’t get much cream with my coconut milk can so also mixed in some pastured heavy whipping cream to fill that out. I cooked the crust for a bit also which leads to a nice crisp crunch when eating the pie within the first day but any more than that and the crust goes soft. The cocoa powder and honey drizzle tastes like Hershey’s syrup! This recipe is a keeper. Thanks very much.

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