Chocolate Coconut Cream Pie

This silky smooth chocolate coconut cream pie is full of decadent chocolate flavor with a coconut twist! This pie is dairy-free and vegan, with gluten-free options.

If you love coconut cream pie, then you will adore this chocolate coconut cream pie. This not too overly sweet pie has the perfect balance of sweetness, with dark chocolate and coconut. Top this delicious pie with whipped cream (or coconut whipped cream) and a dusk of cocoa powder.

Chocolate Coconut Cream Pie Recipe

For this recipe, you will need a baked and cooled pie crust, almond milk, cornstarch, coconut milk, sugar, salt, and vegan dark chocolate chips.

Mix the almond milk and cornstarch in a small bowl and set aside.

Heat the coconut milk, sugar, and salt in a medium saucepan over medium-high heat.

Bring the mixture to a simmer and stir in the cornstarch mixture. Mix until the custard thickens slightly.

Remove the pan from the heat and mix in the chocolate chips. Mix until the chocolates melt. 

The custard should be silky and smooth. If, for some reason, it isn’t, you can add the pudding to a blender and blend on high for 5-10 seconds.

Pour the warm pudding mix into the cooled pie shell and cover with plastic wrap. Refrigerate for 4-6 hours or until the custard is set and solid. 

Once the filling has set, top the pie with whipped cream and your favorite toppings and serve. Leftover pie can be refrigerated for up to five days.

Tips & Substitutes

• Pie Crust: You may use a homemade pie crust (like this almond flour pie crust or coconut flour pie crust) or purchase your favorite pie crust from the store.
• Almond Milk: You may use regular coconut milk, oat milk, cashew milk, or your favorite plant-based milk.
• Coconut Milk: Use full-fat canned coconut milk for best results.
• Cornstarch: You may use arrowroot powder instead if you prefer. 
• Sugar: I tested this recipe with unbleached organic sugar. You may replace the sugar with other granulated sugars such as rapadura or coconut sugar.
• Chocolate Chips: I used dairy-free dark chocolate chips in this recipe. You can substitute regular chocolate chips or semi-sweet chocolate chips for the dark chocolate. 

Chocolate Coconut Cream Pie FAQ 

Can I use a different pie crust for this recipe?

Absolutely! You can use a homemade pie crust like almond flour or coconut flour crust or a store-bought crust of your choice.

What if I don’t have almond milk?

No problem! You can substitute almond milk with regular coconut, oat, cashew, or any other plant-based milk you prefer.

Is there a substitute for cornstarch?

Yes, you can use arrowroot powder as a substitute for cornstarch in this recipe.

Can I use a different type of sugar?

Yes, you can replace unbleached organic sugar with other granulated sugars such as rapadura or coconut sugar.

What type of chocolate chips should I use?

The recipe uses dairy-free dark chocolate chips, but you can substitute with regular chocolate chips or semi-sweet chocolate chips if you prefer.

How long does the pie need to chill?

The pie should chill in the refrigerator for 4-6 hours or until the custard is set and solid. For best results, you can also chill it overnight.

How long can I store the leftover pie?

Leftover pie can be refrigerated for up to five days.

Can I use light coconut milk instead of full fat?

For the best results and creamy texture, it’s recommended to use full-fat canned coconut milk.

What toppings go well with this pie?

Topping the pie with whipped cream or coconut whipped cream and a dusting of cocoa powder is delicious. You can also add mini chocolate chips or shaved chocolate for extra decadence.

Related:

• Coconut Banana Cream Pie
• Easy Vegan Dark Chocolate Pie
• Keto Lemon Pie Recipe

PrintLinks on this page may be affiliate links, for which the site earns a small commission, but the price for you is the same