Description
Vegan Chocolate Coconut Cream Pie is a rich, silky dessert made with coconut cream, dairy-free chocolate, and a crisp crust, topped with fluffy coconut whipped cream.
Ingredients
- 1 pie crust (store-bought or homemade; regular, gluten-free, or chocolate)
- 1 1/2 cups full-fat coconut cream (thick portion from chilled coconut milk)
- 1 1/4 cups dairy-free chocolate (chips or chopped)
- 1/4 cup maple syrup or sugar
- 2 tbsp cashew butter (optional, for creaminess)
- 2 tbsp cocoa powder (optional)
- 1 tsp vanilla extract
- Pinch of salt
- Coconut whipped cream for topping
- Optional garnish: toasted coconut, shaved chocolate, chopped nuts
Instructions
Prepare crust: Blind-bake or pre-bake crust according to package or recipe directions. Cool completely.
- Make filling: In a saucepan over low heat, warm coconut cream and chocolate until smooth. Stir in maple syrup, cashew butter (if using), cocoa powder, vanilla, and salt until fully combined.
- Assemble: Pour filling into cooled crust and smooth the top.
- Chill: Refrigerate for at least 4 hours or overnight until set. For faster setting, freeze for 1 hour then refrigerate.
- Top and serve: Add coconut whipped cream and garnish with toasted coconut, shaved chocolate, or nuts.
Notes
- For best texture, use full-fat coconut cream.
- Espresso powder can be added to intensify chocolate flavor.
- To make coconut whipped cream, chill a can of full-fat coconut milk overnight, whip the solid cream with sweetener and vanilla.
- Prep Time: 15–20 minutes
- Cook Time: 5 minutes (stovetop filling)
- Category: Dessert
- Method: No-Bake (with pre-baked crust)
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 120mg
- Fat: 26g
- Saturated Fat: 17g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
