Our Favorite Chocolate-Coconut Pie

>> Friday, February 5, 2010

This messy pie recipe comes from our Valentine's Day feast last year. The pie is vegan EXCEPT for the Cool Whip topping I so lazily slapped on at the last minute. Flickr user Vegan Butterfly shared with me a great vegan topping that would have paired marvelously with the coconut milk base of the chocolate filling: Vegan Coconut Cream. Anyway, I've decided to bring this recipe out of the METHOD archives because I want to make it again this weekend.

It's one of my favorite desserts . . . EVER. I know I say that all the time, but this is an enduring favorite that started with Jello pudding and Oreos back when I was little. This version is kicked up a notch with a more refined taste suitable for adults.

The crust is AMAZING -- crushed (well, food processor-destroyed -- as well as wheat free, dairy free) Newman-O's mixed with Earth Balance (butter substitute) pressed into a pie pan. And the filling . . . well, let's just say it's the best vegan chocolate pudding I've ever come across, courtesy of 101cookbooks.


What you'll need . . .
  • 2 cups Newman-O's wheat free, dairy free cookies (take out the filling)
  • 2 - 3 tablespoons Earth Balance (or other butter substitute), melted

Method . . .
  1. Pulverize Newman-O's in food processor.
  2. Mix together cookie and butter sub. in small bowl until well combined.
  3. Pour into pie pan, press until even across sides and on bottom.
  4. Put in refrigerator to cool until pudding mixture is ready.

(Straight from 101cookbooks.com)

What you'll need . . .
  • 1 14-ounce can of coconut milk (lite is fine), divided
  • 3 tablespoons sugar
  • scant 1/4 teaspoon salt
  • 1/4 cup arrowroot powder, sifted
  • 3 tablespoons alkalized dutch-cocoa powder, sifted (this part is important -- use ALKALIZED)
  • 1 3.5-ounce bar chocolate (use chips or chop into smaller pieces)
  • 1 teaspoons vanilla extract

Method . . .
  1. Shake the can of coconut milk vigorously for a few seconds. In a heavy saucepan bring 1 1/4 cups of the coconut milk, sugar, and the salt (just) to a simmer over low heat.
  2. While that is heating, in a separate bowl whisk together the remaining coconut milk, arrowroot powder, and cocoa powder. It should look like a chocolate frosting (see above).
  3. When the coconut milk and sugar mixture has started simmering take about 1/4 cup of it and whisk it little by little into the arrowroot mixture, creating a slurry. Turn down the heat to the very lowest setting. Now drizzle the arrowroot slurry mixture into the simmering pan of coconut milk whisking vigorously all the while. Keep whisking until the pudding comes back up barely to a simmer and thickens up a bit, about a minute.
  4. Remove the saucepan from heat, continue whisking while it is cooling for about a minute. Now whisk in the chocolate and vanilla. Keep stirring until the pudding is smooth.

  1. You needn't wait for the pudding to cool before pouring into the cookie shell.
  2. Once it's in there, cover with plastic wrap -- place it directly onto the surface of the pudding (to prevent a weird skin from forming).
  3. Chill for a few hours (we waited 3) and then enjoy as is . . . or top with toasted coconut shavings . . . or vegan coconut cream . . . or whatever else you'd like.
Now that you're sufficiently soaked in chocolate-coconut goodness . . . If you'd like to check out a couple recipes that are a complete 180 degrees from this one, visit this morning's Avocado Green Smoothie video post and our first-ever READER SPOTLIGHT: Karina's Goat Cheese Bruschetta.

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