Crème Brûlée Cookies
Crème brûlée cookies with vanilla custard and caramelized sugar. Get the ingredient amounts and follow the complete cookie and custard method.
Desserts · Dessert
Dairy-free Chocolate Coconut Cream Pie
Dairy-free Chocolate Coconut Cream Pie. Made with coconut cream, coconut and coconut milk. Get ingredient amounts and step-by-step instructions.
See timed stages20 servings
Cook without an account. Sign in only to save recipes to your kitchen.
Plan, shop & cooking helpers
Your ingredient check
Set your food preferences to see ingredient flags for this recipe.
Food preferences
Cooking with an intolerance? Choose ingredients to avoid before you explore.
Ingredients at original yield
- ⅔ cup rolled oat
- ⅔ cup almond
- 1 cup unsweetened shredded coconut
- ¼ teaspoon salt
- 2 tablespoons maple syrup
- ¼ cup coconut oil, melted
- 2 avocados, ripe
- 14 oz coconut cream, 1 can
- ¾ cup cocoa powder
- ¾ cup coconut milk
- ⅓ cup maple syrup
- 1 pinch salt
- 14 oz coconut milk, full-fat, chilled and divided
- 2 tablespoons maple syrup
- ½ teaspoon vanilla extract
- toasted coconut, to serve
How to make Dairy-free Chocolate Coconut Cream Pie
Timing details
No verified total time is available. Review the method for preparation, cooking and waiting times.
- 01
Preheat oven to 350°F (180°C).
- 02
In a food processor, pulse rolled oats until finely ground. Add almonds and blend until finely chopped. Add unsweetened coconut flakes and salt. Pulse a few times. Add melted coconut oil and maple syrup until combined.
- 03
Pour pie mixture into a greased 9×9-inch pie dish, spreading it evenly on the bottom and sides.
- 04
Poke the crust with a fork several times. Bake for 20 minutes.
- 05
For the filling, add the avocados, coconut cream, cocoa powder,coconut milk, maple syrup, and salt to a blender and blend until smooth.
- 06
Pour mixture into the cooled crust and spread an even layer.
- 07
Place in the refrigerator for 4 hours or overnight.
- 08
For the coconut whipped cream, add the thick part of the coconut milk to a bowl. Using an electric mixer, beat the coconut milk until fluffy. Add vanilla extract and maple syrup and beat until well combined. Chill until ready to serve.
- 09
Top with toasted coconut flakes.
Cooking & storage
Use the recipe’s specific storage directions when provided. Read the food storage guide for chilling and reheating food, and the measures guide before changing portions or ingredients.
Reader reviews
☆☆☆☆☆
Be the first to review this recipe.
YOUR KITCHEN JOURNAL
Make it your own.
Notes and cooking history sync with your household.
Rate this recipe or add a photo
These are household reports and estimates, not verified public reviews or current store prices.
