Paleo and AIP recipes to satisfy your sweet tooth.

Chocolate Coconut Cream Pie–Gluten-free and Dairy free!

This is absolutely our favorite dessert. Raw coconut pudding from a Young Thai coconut in an almond flour pie crust. To. Die. For. And totally worth sharing. 
Right before Thanksgiving last year I practically went on a manhunt to find a decent gluten-free pie crust recipe. It was brutal. But thank goodness I stumbled upon this recipe at Elana’s Pantry. Hers is the only recipe I have found great satisfaction in, at least pie wise. This crust is good for apple pie, pumpkin pie, pecan pie, our chocolate coconut cream pie, and any other pie filling you can think of. 
Chocolate Coconut Cream Pie
Prep time: 15 minutes; Chill time: 15 minutes

Pie Crust (From Elana’s Pantry with my preference changes)
NOTE: Her recipe indicates that this make only 1 crust, however, if you stretch the dough just a little thinner you can almost make two 9-inch pies. 
  • 2 cups blanched almond flour
  • ¼ teaspoon Real Salt
  • 2 tablespoons organic coconut oil
  • 1 extra large organic free-range egg

  • Mix flour and salt together in a medium sized bowl. Add coconut oil and egg and stir until mixture forms a ball. Press dough into a 9-inch pie dish. Bake at 350° for 8-12 minutes or until golden brown. If you are making any other pie but the raw pudding pie, put your filling in BEFORE baking. Remove and let cool. 

Raw Chocolate Coconut Cream Pudding

1 cup of Young Thai coconut meat (see here for how to get it out!)
1/4 cup purified or distilled water
1/4 cup cocoa powder (organic or dutch work just fine)
1/4 cup organic agave nectar

Put all ingredients into blender and blend until smooth. Mixture should be a pudding consistency. Pour into cooled pie crust and allow to chill in refrigerator about 15 minutes before serving. 

Enjoy!



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