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Vibrant health means you can live life to the fullest. Empower yourself with the steps I used to free my life of chronic disease and medications.

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70 Comments

    • 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!

  1. 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?

  2. 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!!! 🙂

  3. 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

  4. 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

  5. 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? 😛 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?

  6. 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!!

  7. 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.

  8. 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?

  9. 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!

  10. 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.

  11. 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.

  12. 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.

  13. I am slowly moving my husband into a gluten-free lifestyle. I appreciate your patience with all the questions that may seem silly to some. This is new territory for many and can be a little intimidating. I love reading the posts because many of my trivial questions are answered. Thank you so much!

  14. I have one daughter with Celiac’s and another daughter with type 1 diabetes. This recipe allows for both of them to enjoy dessert. It is so hard to find a good gluten and lactose free dessert without an insane number of carbs. I made this for my mom’s birthday and it was delicious! It is also a sneaky way of getting my mainly carnivorous son to eat a vegetable. Thank you so much!

  15. I’m in the middle of making this wonderful chocolate coconut pie and I just about put the cream in the mousse mix without whipping it. Perhaps it could be separated from the mousse ingredients because it’s in the next step.

  16. I can not get this to come out right, although it is still always delicious when I make it. I suppose this is a forgiving recipe. My issues are with the syrup and the coconut cream. The cream I scooped off the top of the can of milk would not whip for me! What’s the trick? Should the bowl be refrigerated first?
    My issue with the syrup is the texture and color. The color does not create a contrast with the color of the pie, they are both the same chocolate color (maybe the color of the pie would be lighter if the cream would whip for me?). I also cannot get the powder to dissolve into the syrup 100%, so it is not a smooth syrup… any ideas what I could be doing wrong? I am using cacao instead of cocoa so maybe that’s it?

    • I used a high fat coconut milk (check the calorie count) and it whipped up no problem. I also had the can in the fridge, so the coconut milk was cold. I didn’t have maple syrup so I just used regular syrup. After mixing the cocoa and syrup I let it sit for a bit to get the lumps out, maybe try warming up the syrup? I hope you get it to work, I love this recipe!

  17. Thanks Kari…as soon as I saw this recipe, I knew you were “the real deal”. It’s challenging to find someone who really knows how to make gluten-free dairy-free that tastes good.
    As it should!
    Can’t wait to try it (licking lips).

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Lauren Geertsen, NTP

I’m an author, entrepreneur, and nutritional therapy practitioner (NTP). I began this website at 19, to share the steps that freed my life of chronic disease and medication. Now, Empowered Sustenance has reached 30 million readers with healthy recipes and holistic resources.

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