Vegan Chocolate Coconut Cream Pie

Serving 8 people

240 min


  • coconut milk 19 oz can Mae Ploy Coconut Milk, divided
  • coconut oil 8 Tbs melted coconut oil
  • cornstarch 2 Tbs organic cornstarch
  • dairy free chocolate chips ¾ cup dairy free chocolate chips
  • graham cracker crumbs 1½ cup finely ground graham cracker crumbs (you can use vegan or gluten free)
  • sucanat ¼ cup sucanat
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How to make it

  1. Preheat oven to 350 degrees.In a medium bowl, mix graham cracker crumbs with coconut oil. Press into the bottom and up the sides of a pie pan.
  2. Bake for 8-10 minutes until golden brown.
  3. Pour all but ¼ cup of the coconut milk into a medium pot.
  4. Add chocolate chips and sucanat.
  5. Heat on high, stirring constantly until chocolate is completely melted.Using a fork, whisk the cornstarch into the remaining ¼ cup of coconut milk until smooth. Stir this into the chocolate coconut milk and continue stirring on high heat until it begins to thicken.
  6. Remove from heat.
  7. Pour coconut filling into crust.
  8. Let cool, then refrigerate at least 3 hours before serving.