Description
This decadent chocolate coconut cream pie features a rich chocolate crust and a creamy filling topped with whipped cream and toasted coconut.
Ingredients
Scale
- 1 ½ cups almond flour
- ¼ cup unsweetened cocoa powder
- 2 tablespoons granulated sugar-free sweetener
- ½ cup melted unsalted butter (or coconut oil for dairy-free)
- ¼ teaspoon salt
- ⅓ cup unsweetened cocoa powder
- 2 tablespoons instant espresso powder
- ½ cup granulated sugar-free sweetener
- ¼ teaspoon xanthan gum (optional)
- 4 large egg yolks
- 1 cup full-fat coconut milk (or cream)
- 1 cup heavy cream (or additional coconut cream for dairy-free)
- 4 ounces softened cream cheese
- 1 teaspoon vanilla extract
- ¾ cup unsweetened shredded coconut
- 1 ½ cups very cold heavy cream
- ¼ cup powdered sugar-free sweetener
- 1 teaspoon vanilla extract
- Toasted unsweetened shredded coconut (for garnish)
- Sugar-free chocolate shavings (for garnish)
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine almond flour, unsweetened cocoa powder, granulated sugar-free sweetener, and salt. Whisk until well combined.
- Pour in melted unsalted butter (or coconut oil if dairy-free). Stir with a fork until the mixture resembles wet sand and holds together when pressed.
- Firmly press the crust mixture evenly into a 9-inch pie plate. Ensure it’s packed tightly, especially up the sides.
- Bake for 10-12 minutes, or until the edges are lightly browned and fragrant. Remove from oven and let the crust cool completely on a wire rack.
- In a medium saucepan, whisk together unsweetened cocoa powder, instant espresso powder, granulated sugar-free sweetener, and xanthan gum (if using).
- In a separate bowl, whisk together egg yolks until pale. Then, whisk in full-fat coconut milk (or cream) and heavy cream (or additional coconut cream for dairy-free).
- Gradually pour the wet ingredient mixture into the saucepan with the dry ingredients, whisking constantly to prevent lumps. Place the saucepan over medium-low heat.
- Cook, stirring constantly, for 8-12 minutes, or until the mixture thickens significantly and coats the back of a spoon.
- Remove from heat. Add softened cream cheese and vanilla extract. Whisk until the cream cheese is fully melted and incorporated.
- Gently fold in unsweetened shredded coconut.
- Pour the warm filling into the cooled chocolate crust. Smooth the top with a spatula. Cover the pie loosely with plastic wrap and refrigerate for at least 4-6 hours, or preferably overnight.
- Once the pie is fully set, in a large, very cold bowl, combine very cold heavy cream, powdered sugar-free sweetener, and vanilla extract.
- Using an electric mixer, whip on medium-high speed until stiff peaks form.
- Spoon or pipe the whipped cream over the chilled pie.
- Sprinkle with toasted unsweetened shredded coconut and garnish with sugar-free chocolate shavings.
- Slice and serve immediately.
Notes
- Make sure to chill the pie overnight for the best texture.
- Use a dairy-free cream cheese if you want to keep the pie dairy-free.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 1g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 150mg