Chocolate Coconut Pudding Pie
You will love this Chocolate Coconut Pudding Pie recipe, a healthy chocolate coconut pudding recipe that you make from scratch. This coconut milk dessert recipes uses healthy ingredients like honey and coconut milk to make a chocolate pudding recipe you can serve to the whole family. The crust for this coconut desserts recipe serves as the perfect base with chocolate wafer crumbs, natural coconut, and butter. The homemade coconut milk dessert recipes for pudding is then mixed with some whipped cream and dark chocolate for the pudding pie filling and then topped with some whipped cream and some coconut flakes for a dessert recipe that is sure to be a favorite. Eating shredded coconut raw is one of the best ways to get all of the coconut flakes nutrition and unsweetened coconut nutrition offered. Raw coconut has plenty of nutritional benefits with dietary finer, protein, lots of iron and vitamin C.
Coconut Chocolate Pudding
2 Tablespoons arrowroot powder (or cornstarch)
2 Tablespoons cocoa powder
1/8 teaspoon salt
1/3 cup natural honey (or more if you like sweeter)
1 (400ml )can coconut milk
1/2 teaspoon pure vanilla extract
Makes One 9-inchcrust
1 cup chocolate wafer crumbs
1/2 cup fine natural coconut
1/4 cup butter, room temperature
The coconut chocolate pudding you have made and refrigerated
1 cup whipping cream
4 ounces dark chocolate, chopped into small pieces and melted (we used an electric chocolate melting pot)
1 cup whipping cream
1/2 cup toasted natural fine coconut
Chocolate Coconut Pudding:
Make the pudding first as it need to be refrigerated until cool.
In a small pot use a whisk to mix together the arrowroot powder, cocoa powder and salt. Remove any lumps.
Add 1/2 can of the coconut milk to the mixture and stir to combine.
Put the pot onto the stovetop and heat the mixture, stir continuously.
When the mixture starts to get warm add the honey and the remaining coconut milk.
Heat until the mixture thickens and simmer for one more minute.
Remove from the heat, whisk in the vanilla. Pour into a glass bowl, cover and let refrigerate until it has chilled.
Preheat oven to 350 degrees F.
Grease the pie plate.
In a bowl, mix together the chocolate wafer crumbs and the coconut.
Add the butter mixing in with a fork to begin, then use your fingers to rub the mixture together and pat the crumb crust into your greased pie plate.
Bake for 15 minutes. Remove from oven. Put to cool in the refrigerator.
Toast the coconut by sprinkling it onto a baking sheet and putting into the oven when you are baking the crust.
This process only takes a few minutes, so do not leave it unattended or it will burn. Remove the toasted coconut, let cool and pour off the baking sheet into a small bowl. Set aside.
Before you begin, put your chocolate into your melting pot or the double boiler and slowly melt the chocolate.
Chocolate takes a while to melt and should be done slowly, so do this first so it will be ready when you need it.
Prepare the whipping cream by first putting your mixing bowl and beaters into the freezer for 15 minutes.
Take out of the freezer, pour in 1 cup of the whipping cream and beat until firm peaks form.
Take the chocolate coconut pudding out of the refrigerator and using a spatula fold into the whipping cream.
Combine until it has a marble type look to it.
Remove the chilled crust from the refrigerator and dollop on the filling, and spread it with a spatula.
Don't flatten it out. You can leave some waves in it.
Use a spoon to drizzle on about 1/3 of the melted chocolate.
Put the pie into the refrigerator while you prepare the whipped cream topping.
Wash out your beaters and whip cream bowl and set back into the freezer for 15 minutes.
Once cooled, whip the remaining 1 cup of whipped cream.
Remove the pie from the refrigerator and spread and/or pipe the whipping cream top on.
Being sure the chocolate is not too hot, use a spoon and drizzle most of the chocolate on the pie top and around the outside edges of the pie.
Take the 1/2 cup of toasted coconut and sprinkle on top. Use the final bit of chocolate you have left and drizzle it on.
Refrigerate for 2 or more hours before serving.
This pie freezes well, so if there are leftovers, you can put into a sealed container and eat at a later date.
Just unfreeze for about an hour to soften before eating or you can eat as a frozen treat.
There is very little sweetener used in this recipe, and tastes great but if you have a sweet tooth you may want to add 1/4 cup sugar to the crust and 2 Tablespoons sugar to the whipping cream.
This recipe for chocolate coconut pudding pie is just one of the coconut desserts you will find on the "Grandmother's Kitchen" recipe site. You will find all sorts of recipes that use fresh, whole ingredients just like grandmother did. With easy printable recipes, printable easy recipes, and printable cookbook options to have all of your favorite "Grandmother's Kitchen" recipes on hand. You'll find all sorts of recipes from dessert recipes, healthy recipes, vegetarian recipes, main dish recipes, side dish recipes, soup and salad recipes, drink recipes and so much more. *
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