Toasted Coconut Chocolate Pudding Pie
Prep time: 
Total time: 
  • ⅔ cup sweetener (I used raw cane sugar)
  • ¼ cup unsweetened cocoa powder
  • 3 tablespoons cornstarch
  • ¼ teaspoon salt
  • 2¼ cups unsweetened almond milk
  • 2 tablespoons butter
  • 1 teaspoon pure vanilla extract
  • 1 cup toasted coconut flakes
  • 7oz canned full fat coconut milk
  • 3 tbsp maple syrup
  1. Combine your sweetener, cocoa powder, salt and cornstarch in a heavy bottom pan. Slowly incorporate your milk. Heat the mixture on medium, stirring occasionally. Heat until the mixture boils and then remove from heat after one minute.
  2. Allow the mixture to cool slightly at room temperature, then transfer to refrigerator.
  3. Cool for 1-2 hours.
  4. While the pudding cools, toast your coconut in the oven by spreading the coconut flakes on a baking sheet and baking at 170 for 10 minutes. Stirring every 2-3 minutes.
  5. While the coconut flakes are toasting, combine your coconut milk and maple syrup and whip to desired consistency. Cool for 1 hour.
  6. When your pudding has cooled, pour into an 8in pie dish. Top with whipped topping and coconut flakes and freeze or refrigerate for 1 additional hour.
This pie is best if left to cool overnight.
Recipe by Simple Medicine at