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90% would make again

Dairy-free Chocolate Coconut Cream Pie

Tasty Team


for 10 servings


  • ⅔ cup rolled oats (55 g)
  • ⅔ cup almond (95 g)
  • 1 cup unsweetened shredded coconut (100 g)
  • ¼ teaspoon salt
  • 2 tablespoons maple syrup
  • ¼ cup coconut oil (60 g), melted

Chocolate Mousse

  • 2 ripe avocados
  • 14 oz coconut cream (385 mL), 1 can
  • ¾ cup cocoa powder (90 g)
  • ¾ cup coconut milk (180 mL)
  • ⅓ cup maple syrup (110 g)
  • 1 pinch salt

Coconut Whipped Cream

  • 14 oz coconut milk (385 mL), full-fat, chilled and divided
  • 2 tablespoons maple syrup
  • ½ teaspoon vanilla extract
  • toasted coconut flake, to serve

Nutrition Info

    Calories 602
    Fat 47g
    Carbs 40g
    Fiber 7g
    Sugar 34g
    Protein 9g

Estimated values based on one serving size.


  1. Preheat oven to 350°F (180°C).
  2. In a food processor, pulse rolled oats until finely ground.
  3. Add almonds and blend until finely chopped. Add unsweetened coconut flakes and salt. Pulse a few times.
  4. Add melted coconut oil and maple syrup until combined.
  5. Pour pie mixture into a greased 9x9-inch (23x23-cm) pie dish, spreading it evenly on the bottom and sides.
  6. Poke the crust with a fork several times. Bake for 20 minutes.
  7. For the filling, add the avocados, coconut cream, cocoa powder,coconut milk, maple syrup, and salt to a blender and blend until smooth.
  8. Pour mixture into the cooled crust and spread an even layer.
  9. Place in the refrigerator for 4 hours or overnight.
  10. 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.
  11. Add vanilla extract and maple syrup and beat until well combined. Chill until ready to serve.
  12. Top with toasted coconut flakes.
  13. Enjoy!

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