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).
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!
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
- 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.
- 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.
- 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.
- Carefully fold the chocolate mousse and coconut whipped cream together, leaving the mixture swirled. Scrape the filling onto the crust.
- 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.
- 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.
About GI 365 | Gourmet Innovations
Hi 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 +.
God bless you, no eggs! I’m so grateful for this.
I know, right!?! That was my same thought
Kari is so talented and creative!
Hi,
very nice! Is this recipe good for GAPS diet, first phase?
Many thanks
Rick
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.
Thanks Eileen, we’re really lucky to live here.
Wait, the WHOLE can of coconut milk? Or just all the solid milk that separated after chilling the can?
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.
I corrected the recipe
Thanks!!!
Wow, this looks amazing. I am pinning and saving for the future. My dd on GAPs can have everything but the maple syrup but in time she will be able to have that again too.
This looks amazing! Would using maple syrup in exchange for the honey still work? I’m severely allergic to honey. Thanks!
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!
Lauren – this looks INSANELY good! I cannot wait to make it!
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?
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!!!
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!
Is there any possible replacement for the honey/maple syrup? I’m entirely sugar free :-/….thanks so much!
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.
Most stores now have coconut sugar.
This looks simply amazing! I can’t wait to try it!:)
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
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!
Yes, please clarify avocado quantity. I use Haas almost exclusively and they do vary.
Thanks in advance!
I would like a slice of this riiiiight now!
Hi Lauren, this is interesting and definitely healthy!!! Thanks for sharing
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
I usually doo not write a bunch of responses, however i diid som searching and wound up here Creamy
And, if you are writing at other online
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?
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?
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!!
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!
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.
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.
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.
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.
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.
This recipe is devine……have made it 3 times now with rave reviews all around……A keeper for sure!
Amazing! Thank you!
How could I substitute coconut sugar in the fudge sauce?
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?
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!
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!
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.
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.
Im allergic to aluminum and cant eat from cans. Can I use fresh coconut milk? any alternatives
to this particular brand?