Coconut Cream Pie with Dark Chocolate Ganache {Vegan/Paleo}

There are literally dozens of foods that I used to hate, but now they’re my FAVORITE.

Exhibit A: Coconut.

Coconut Cream Pie mini

I tried coconut a couple times as a kid and absolutely couldn’t stand it. But now I eat it almost every day. Maybe the difference is in the preparation.

Processed sweetened coconut I still don’t like. But give me some freshly dried coconut blended up with some nuts & dates … yumm! Coconut Cream Pie

And don’t even get me started on coconut whipped cream. Omg. It sorta reminds me of cool whip (which used to be my fav as a kid, but that’s a whole other story! ha)

But instead of being made of trans fat, this much healthier fat– coconut is easily absorbed and used for energy. And instead of raising cholesterol, it can actually help lower it! Say whaaa? Yay fat! 😀

Plus it’s loaded with potassium, manganese and other important nutrients. Dessert that’s actually good for you. How about that? Pretty inside and out.

This recipe was so yummy, I had to make it again! First time as a pie, and second MINI! Either way, it’s delish! Go ahead and drizzle alll the chocolate on top, swirl it around, and add lots of toasted coconut. (I prefer the smaller flakes rather than the large chips, but hey, you do what YOU like!)



Print Recipe
Coconut Cream Pie with Dark Chocolate Ganache
Light and fluffy coconut whipped cream piled on a chocolate-coated cookie crust
Prep Time 20 minutes
Cook Time 10 minutes
Servings
slices
Ingredients
Crust
  • 1 1/2 cups almond flour
  • 1/4 tsp pink salt
  • 1/4 tsp Baking Soda
  • 1/4 cup coconut oil melted
  • 1 Tbs maple syrup or honey
Coconut Cream Filling
  • 2 cans coconut milk solid cream only
  • 3-4 Tbs maple syrup or honey
  • 1 tsp vanilla extract
  • 1/2 tsp coconut extract
Chocolate Ganache
  • 1/3 cup enjoy life dark chocolate chips or 1 dark chocolate bar, chopped
  • 1/3 cup coconut milk
  • 1 tsp coconut oil
Garnish
  • 1/3 cup unsweetened coconut flakes toasted, see notes
Prep Time 20 minutes
Cook Time 10 minutes
Servings
slices
Ingredients
Crust
  • 1 1/2 cups almond flour
  • 1/4 tsp pink salt
  • 1/4 tsp Baking Soda
  • 1/4 cup coconut oil melted
  • 1 Tbs maple syrup or honey
Coconut Cream Filling
  • 2 cans coconut milk solid cream only
  • 3-4 Tbs maple syrup or honey
  • 1 tsp vanilla extract
  • 1/2 tsp coconut extract
Chocolate Ganache
  • 1/3 cup enjoy life dark chocolate chips or 1 dark chocolate bar, chopped
  • 1/3 cup coconut milk
  • 1 tsp coconut oil
Garnish
  • 1/3 cup unsweetened coconut flakes toasted, see notes
Instructions
To make the crust:
  1. Pre heat the oven to 350. Whisk together dry ingredients in one bowl and wet in another. Combine and mix well.
  2. Press dough into a greased muffin tin or 9" pie pan.
  3. Bake for 8-10 minutes. Broil on low for a few minutes to brown, if desired.
To make the ganache:
  1. In a small saucepan, heat the milk and coconut oil until simmering.
  2. Pour heated milk over the chocolate and let sit for a few minutes to melt. Then whisk until smooth.
To make the coconut cream:
  1. Chill coconut milk cans overnight. Without shaking, carefully scoop the solid cream into a mixing bowl. Whip for about 5 minutes until you have thick whipped peaks. Add extracts and sweetener to taste.
To Assemble:
  1. Spread the bottom of the cooled crust with ganache (about 1/4-1/2 inch) Place in the fridge for about 15 minutes until firm. Spoon the whipped cream on top. Drizzle the remainder of the ganache over the cream. Garnish with toasted coconut*
Recipe Notes

*To make toasted coconut, place coconut in a dry skillet over medium, stirring constantly until lightly browned. I like to add a drizzle of maple syrup while stirring. Yum.

Keep pie refrigerated. Lasts several days in the fridge.

Recipe adapted from Marla Meridith

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