Vegan Chocolate Coconut Pudding Pie

Vegan Chocolate Coconut Pudding Pie

AUTHOR: Danielle Walker -
SERVES: 2 individual pies


  • 1 Half Recipe for Honey Graham Cracker Crust
  • 1 large banana
  • 1 ripe avocado
  • 3 tablespoons raw cacao powder
  • 3 tablespoons unsweetened cocoa powder
  • 4 tablespoons maple syrup (or liquid sweetener of your choice)
  • 3 tablespoons non-dairy milk (I used almond milk)
  • ¼ teaspoon pure vanilla extract
  • 2 tablespoons shredded coconut, unsweetened
  • 1 can coconut milk (for the coconut whipped cream)


  1. Pre-bake the pie crust at 350 degrees for 6-8 minutes, until golden brown. Set aside until it is completely cool.
  2. Combine all of the ingredients, except the shredded coconut, in a food processor and blend until smooth and creamy.
  3. Stir in the shredded coconut by hand, then pour the pudding into the chilled pie crust. Cover with plastic wrap and refrigerate overnight.
  4. Top with whipped coconut cream and serve cold!
To Make the Coconut Whipped Cream
  1. Place the can of coconut milk, or 2 cups fresh, in the refrigerator overnight. Chill a glass or metal bowl in the freezer along with your beaters for at least 30 minutes.
  2. Carefully remove the coconut milk from the fridge so you don’t disturb the separation. Scoop off the cream that has risen to the top and place in chilled bowl.
  3. Beat on high until peaks form. Drizzle a teaspoon of honey in while the beaters are still going.
*I find that a handheld mixer works better than my stand mixer. You can use a stand mixer, it just takes longer and doesn’t get as stiff.


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