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Toasted Coconut Chocolate Cream Pie

Toasted Coconut Chocolate Cream Pie

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Toasted Coconut Chocolate Cream Pie

What may look like your average chocolate cream pie is so much more. This recipe tastes as indulgent as it looks, but is made with tofu for a healthier, protein-packed filling. Recipe courtesy of Nasoya.


For the crust:

  • Coconut oil cooking spray
  • 2 Teaspoons chia seeds
  • 6 Teaspoons water
  • 1½ Cup quick cooking oats (gluten free if desired)
  • ½ Cup flax seed meal
  • ¼ Cup unsweetened shredded coconut
  • ¼ Teaspoon salt
  • ½ Cup coconut oil
  • ¼ Cup warm water
  • 2 Tablespoons agave syrup

For the filling:

  • ½ Cup vegan chocolate chips
  • 1½ Cup silken tofu, such as Nasoya
  • 3 Tablespoons tablespoons agave syrup
  • 1 Tablespoon cocoa powder
  • 1 Teaspoon pure vanilla extract
  • Toasted shredded coconut, fresh berries, and chocolate sauce, for garnish


Calories Per Serving354

Folate equivalent (total)27µg7%

Toasted Coconut Cream Pie with a Chocolate Chip Cookie Crust

I love pudding or cream based pies. This toasted coconut cream pie is light but at the same time luscious. The toasted coconut adds even more coconut taste without being overwhelming. Piled on top of a chocolate chip cookie crust makes this a drop dead dessert!

Chocolate Coconut Cream Pudding Pie

It is the simple things in life. Like, my cat snuggled up next to me curled in a ball, with her paws covering her eyes. Sometimes she also snores a little. Pretty pink bundles of flowers blossoming on some kind of tree that I can’t name in my front yard. The wind-chimes jingling because rain clouds are moving in. Passing off a big spoonful of peanut butter for breakfast.

And, you know, shopping for shoes online in my pajamas without having to leave my house. Ordering the complete series of Boy Meets World for an astonishingly low price with an Amazon gift card I got for my birthday. I guess those are not-so-great examples of the simple things in life. Hmph.

Another awesome simple thing in life: pudding pie. Simple is an understatement though. Stupid simple is more accurate. Either way, simple in the truest sense of the word. But no less amazing and delicious. Seriously, unless you have a strange hatred for pudding, did you ever meet a pudding pie you didn’t like?

After making a No Bake Twix Pie, I started down the road of a Mounds Pie. I redirected for some reason and ended up not bothering with the candy bars themselves, but included the flavors – chocolate and coconut. I’d spent the summer meaning to make a coconut cream pie, and a chocolate cream pie, separately, but never got to them. Here, I knocked them both out in one swoop. I think it worked out even better this way. Chocolate and coconut together are a powerful, if underrated, pair.

This Chocolate Coconut Cream Pie came together in about 15 minutes total, and was one of the dreamiest pies I’ve ever had. Each creamy and luscious pudding layer is also a little mousse-like because I added a generous helping of whipped topping to make it lighter and fluffier. There’s a boatload of shredded coconut in this pie too. It’s so simple – both in idea and execution – but there’s just nothing like an old-fashioned pudding pie to satisfy your sweet-tooth.

The inspiration for this keto-friendly chocolate dessert

I developed this pie recipe because I was looking for ways to use up eggs. My chickens are popping out a dozen eggs a day and I certainly don’t want any to go to waste.

While looking for recipes that use a lot of eggs, I found this egg custard pie recipe from the blog, Syrup and Biscuits. I loved this idea and decided to play around with it. As you can see, I made multiple alterations to create my own recipe from this inspiration.

Easy No-Bake Coconut Cream Pie!

Get thy fork ready! Indulge in this light & lush Easy No-Bake Coconut Cream Pie! This is just what summer ordered!

This recipe is so easy, it ought to be illegal. First off, use any type of pie crust you would like. I'm partial to an actual pastry pie crust when it comes to old-fashioned cream pies, but any cookie or graham cracker crust would be lovely as well.

I don't like to make pie crust, so to make it easy on myself, I took the easy route and used a pre-made pie crust. One of these days, I'm told I will come to love making pie crusts. That day hasn't arrived. yet. I'm more the baking the brownies and cookies type, if you haven't already noticed.

Anxiously awaiting for the time to get the feels for pie crusts. 🙂

Once you have established your choice of crust and prepared it to fill, it's time to make the coconut filling for your life to begin. 🙂

It's no secret, I love using sweetened condensed milk! Especially when it comes to a lot of no bake desserts, like this Easy S&rsquomores Fudge, this &ldquoBetter Than Sex&rdquo Trifle Dessert, this M&M Cookie Dough Bars - No Bake and this Chocolate Cherry Pistachio Rocky Road Fudge is killer!

There's a lot more, just put "sweetened condensed milk' in the search bar and you'll see a slew of recipes that include Eagle Brand sweetened condensed milk. I can't help myself. it's the perfect pantry staple.

So for the filling, it's just 5 ingredients! Sweetened condensed milk, milk, instant vanilla pudding, shredded unsweetened coconut and whipped cream!

Top off the filling with heaping clouds of whipped cream and toasted coconut.

Cream pies aren't cream pies without a nice, thick layer of whipped cream, let me tell you! It's a mile high heavenly pie after it's all said and done. The toasted coconut just takes it up a notch, especially when it's paired with shredded coconut.

This is the easy pie recipe you'll be making again and again. Be prepared to be asked to bring this pie to everything! Even angels are appearing to get a taste of this coconut cream pie heaven! Try the banana version too!

Toasted Coconut Cream Pie

Did you have a fabulous 4th of July? We did. We had a nice relaxing weekend. We stayed inside a lot, due to the heat, but we needed the break. We have been running around like crazy people since we got to Kansas. The Army does a good job of celebrating the 4th. Their fireworks display was great. We were lucky enough to sit outside on our lawn with our neighbors and watch the show. Now, it is late in the evening, and I can hear the neighborhood fireworks still going off. I truly love the 4th of July.

So do these little people. You know what else I love? Pie. And feeling all domestic-like when I make one. You know what else make else makes me feel all domestic-like? A cute kitchen apron from Shabby Apple. We will get to that later.

Coconut Cream Pie is one of the most heavenly creations imaginable. Next to apple pie, it is my favorite pie to eat. If it is on a restaurant menu, I cannot resist it. The thing is, that when coconut cream pie is good, it is so incredibly good. But, when it is not good, it is not worth the calories. There is nothing worse than ordering a piece of pie and expecting a light, coconut filling and getting a watery, vanilla pudding, with a hint of artificial coconut flavoring.

My goal was for this pie to taste like real coconut. This pie, uses real coconut milk, and lots of toasted coconut. Lots of coconut real flavor. A shot of Malibu or coconut flavored rum would be incredible in here as well. This pie seems like it would be complicated to make, but really it is very simple. I baked off the crust and started on the filling while it cooled.

By the time the crust was finished cooling, the filling was done and waiting in the fridge. I whipped some cream at the last minute, and garnished with toasted coconut. It was a piece of cake. Uh, I mean pie.

1 prebaked 9-inch pie crust

2 cups half and half
1 cup coconut milk
2 eggs
3/4 cup sugar
1/2 cup flour
1/4 teaspoon salt
1 cup toasted sweetened coconut (plus more for garnish)
1 teaspoon vanilla

whipped cream (I used about 1 1/2 cups heavy cream, 1 packet Whip-It, 1 teaspoon vanilla, and 3 Tablespoons sugar)

Combine the half-and-half, coconut milk, eggs, sugar, flour, and salt in a saucepan.

Whisk together. It will be pretty lumpy at this point. The flour will dissolve, and the coconut milk will melt into the half-and-half, I promise. Cook over medium-low heat, whisking constantly.

Bring the mixture to a boil. It will come to a bubble and start to thicken.

Any time I make a pudding, custard, or ice cream base (basically, whenever I cook eggs) I like to push it through a strainer to make sure that it is really smooth and no little bits of cooked egg end up in my custard. I put my custard into an ice bath to chill it down faster, I was in a bit of a rush.

Add the vanilla and the toasted coconut to the custard.

Pour the coconut custard into the cooled pie shell.

Put a piece of plastic wrap directly onto the custard, and let chill in the fridge for 3 hours, the filling will firm up.

Take the pie out, and garnish with whipped cream and toasted coconut.


1 Pillsbury® refrigerated pie crust, softened as directed on box
1 can (13 1/2 oz) coconut milk, shaken well
1/2 cup plus 1 tablespoon sweetened shredded or flaked coconut, toasted
1 cup whole milk
1/2 vanilla bean, split (or 1 teaspoon vanilla)
2/3 cup sugar
1/4 tsp. salt
5 large egg yolks
1/4 cup cornstarch
1/2 tsp. coconut extract
2 Tbsp unsalted butter, cut into 4 pieces
1 1/2 cups heavy whipping cream, well chilled
1 1/2 Tbsp sugar
2 tsp dark rum (or 1 teaspoon vanilla)
1/4 cup sweetened shredded or flaked coconut, toasted
1 oz. white chocolate, shaved

Unroll pie crust onto cooking parchment or wax paper. Brush a small amount of coconut milk onto dough (just enough to moisten it). Sprinkle 1/2 tablespoon of the toasted coconut evenly on dough, then press it lightly into dough, just enough to make it stick.

Sprinkle 1/2 tablespoon toasted coconut onto bottom of 9-inch pie plate, then form dough into plate. Prick bottom and side with fork. Bake 10 to 12 minutes or until light brown. Cool.

Heat the remaining coconut milk, the whole milk, 1/2 cup toasted coconut, vanilla bean, 1/3 cup of the sugar and the salt to a simmer in 2-quart saucepan over medium heat, stirring occasionally with a wooden spoon, about 5 minutes to dissolve sugar.

In a separate large bowl, with whisk, beat the egg yolks, remaining 1/3 cup sugar and the cornstarch until well combined. Gradually beat the simmering liquid into the yolk mixture to temper it, then return the entire mixture to saucepan, scraping the bowl with a rubber spatula. Discard vanilla bean.

Heat the mixture to a simmer over medium heat, beating constantly with whisk, 5 to minutes or until mixture is thickened.

Remove from heat beat in the coconut extract and butter. Pour into the cooled crust press a sheet of plastic wrap directly on the surface of the filling and refrigerate until the filling is cold and firm, at least 3 hours or overnight.

Just before serving, beat the cream and sugar in a chilled bowl using electric mixer at medium speed until soft peaks form. Add the rum and continue to beat until slightly stiff peaks are formed. Spread or pipe the whipped cream over the chilled filling. Sprinkle 1/4 cup toasted coconut and shaved chocolate over the top. Store in refrigerator.


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So I walked into a store yesterday and was shocked to see all sorts of pink and red, everywhere! Heart shaped candy. And mugs. Spatulas with tiny cupids start taking over the store.

I think its safe to say the holiday cheer has slowly disappeared. This sense of being caught in limbo has kicked in.

I mean, what is there to look forward to once January comes around? I guess shop keepers are feeling the same way. Putting out the stuff for the next holiday in hopes to cheer people up.I just have one bone to pick with them. Can a girl get a break between New Years and Valentines?

Maybe a chocolate ganache pie to just chill out with in between.

I mean here I am just now putting away the confetti. Downing the last of my snowman sugar cookies. And before I can even vacuum the crumbs, all sorts of pink measuring cups and heart shaped aprons find their way out of the back room and onto to the shelves of my favorite stores!

How about a month of R & R? You know, letting the stress of the holiday season wear off before throwing us headfirst, again?

I say we rebel. Make some pie. Take it easy. Just for a little bit.

Side note: Hubby opted for this chocolate ganache pie for his birthday this year when asked for what kind of cake he wanted!

Yup, its that good! This is gonna go by real fast. No baking. No big appliances to wash. Just quick and easy pie. The best kind there is.

If you can’t find toasted coconut in your local grocery store, toast it yourself! Preheat an oven to 350 degree F, spread sweetened coconut flakes on a baking sheet and bake for 5-6 minutes or until coconut slightly darkens in color and crisps up. Roughly chop 8 oz. of semi-sweet chocolate. Add the coconut into the pre-made pie crust. You can use the regular graham cracker crust or the chocolate kind. Hubby insisted we go for the second option (of course)! Melt the chocolate, heavy cream, vanilla extract, and espresso powder over a double broiler. Remove from double boiler, stir and cool for 5 minutes before pouring into pie crust. Sprinkle pie with the the remaining coconut and let cool in the refrigerator for 2-3 hours or until completely set. Licking the spatula, totally allowed after all this hard work. In fact, its part of your baking assignment, it’s crucial to the recipe!


Line a 9 inch pie plate with the pastry, prick it all over with a fork, line with a double thickness of foil and bake at 375 degrees F, about 20 minutes, until it is beginning to brown. Remove the foil and bake another 5 to 10 minutes, until it is fully brown. Or follow label directions on premade crust for baking empty. Set aside to cool.

Meanwhile, combine the chips and 1/3 cup of the cream in a small saucepan. Stir constantly over low heat until the chocolate is melted and the mixture is completely smooth. Pour into the pie shell, spread if necessary and set aside to cool completely.

In a medium saucepan, stir together the sugar, flour and salt. Add about 1/4 cup of the milk and stir until the mixture is smooth. Add another 3/4 cup or so of the milk in two additions, stirring well after each, then stir in the remaining 2 cups of milk, stirring well.

Bring the mixture to a boil over medium-high heat, stirring constantly reduce the heat to low and simmer, stirring frequently, and scraping around the edges of the pan bottom, until the mixture is as thick as pudding, about 7 to 10 minutes. Remove from heat.

Lightly beat the egg yolks in a medium bowl. Gradually stir in about a cup of the hot milk mixture. Pour this egg-milk mixture into the hot mixture in the pan, stirring well immediately. Cook over low-medium heat, stirring constantly, 2 to 3 minutes, until it thickens again.

Remove from heat and stir in 1 1/2 cups of the coconut and the butter, vanilla and almond extract. Let cool 10 minutes, then spoon and pour over the chocolate in the pie shell. Put a sheet of waxed paper right on top of the custard (to keep skin from forming), and chill at least 2 hours.

Meanwhile, spread the remaining cup of coconut onto a baking sheet and toast it at 350 degrees F for 8 to 10 minutes, stirring occasionally, until it is golden. Cool completely.

Whip the remaining 2/3 cup of cream and spread or pipe it on the cooled pie decorate with toasted coconut.

Coconut Cream Pie Sex in a Pan


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You're sure to be amazed at just how easy Coconut Cream Pie Sex in a Pan is to make. This no bake dessert recipe is like a dessert lasagna in that there are multiple layers of flavors that come together to create an incredibly delicious treat. Its wonderful coconut cream flavor makes it taste just like the classic cream pie, especially when topped with generous amounts of whipped topping and toasted coconut flakes. This is the perfect make-ahead dessert for parties and get-togethers. Make this bakeless dessert just once and you won't be able to stop craving it. You'll also love that you can make this dessert in advance. When you're ready to serve, just remove the dessert from the refrigerator!

Occasion Birthday, Buffet, Buffet Meal, Casual Dinner Party, Family Get Together, Picnic

Still can't satisfy that sweet tooth? This free eCookbook can help! "18 Easy Recipes for Dessert" Free eCookbook

A note from the creator of Coconut Cream Pie Sex in a Pan:

This recipe is one of my all-time favorite desserts. I'm a sucker for anything coconut, but this has the added benefit of being super easy too. I remember the first time I made it. It was the dead of winter and we'd had snow storm after snow storm. Everyone was tired of it, so to brighten up our moods and say a few prayers for an early spring, I invited two sets of neighbors over for dinner.

Since these neighbors also taste test my recipes for my website, I knew I'd get an honest critique. And the dessert, quite frankly, was made with things I had on hand and wanted to use up. A dessert I'd made years ago combined pudding with whipped topping and I used the same principle here. Everyone loved it and there wasn't any left after the men had their heaping seconds.

Quite by accident, I discovered that if you freeze this, it's just like ice cream cake, and it's fabulous.

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Yum! I love coconut cream pie, so I know that I will love this dessert.

This dessert looks so good. I love coconut cream pie, and this seems like a delicious twist on the classic pie recipe!

I like most recipes with Cool Whip and I LOVE coconut. This will be a dessert that will tempt me to have more than one serving! I feel like coconut pudding is hard to find at the store I hope I am wrong. This will make a great graduation party dessert.

I'm glad to know that I'm not the only one who has problems with the crust sticking to the bottom of the pan. That's what happens when I make it and that's what I saw happen when someone else made it this time. It's not a huge deal, just a little messy. I really liked this dessert though.

I love coconut desserts. This one was creamy and tasty, and the graham cracker crust was delicious.

I usually shy away from things made with coconut. But, this looked so good I couldn't resist. I should probably not shy away any longer because this pie was delicious. How can you go wrong with anything made with whipped topping and pudding -- and I guess coconut, too!

This was such a light and fluffy dessert! The creaminess of the Cool Whip was my favorite part.

Toasted coconut and cool whip sound delightful. Can't wait to try this no-bake recipe soon.

Are these recipes all gluten free as that is what I am looking for

Hi battraps, Not all of the recipes on our site are gluten-free because we're a general desserts site. However, we do have a list of gluten-free recipes here: == ee-Dessert-Recipes. We also have a sister site that has only gluten-free recipes: Hope that helps!

Sorry about the URL in my previous comment. The end of the URL should be gluten-free-dessert-recipes.

eneidaliz 7328518: Go over the recipie with your cursor. it will turn blue. Click right side of mouse and press print. Should print for you.


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