Dairy Free Chocolate Coconut Cream Pie Recipe By Tasty Recipes

CHOCOLATE COCONUT CREAM PIE

Steps:

• In a medium saucepan sift sugar, starch, and salt.
• Add egg yolks and 1/2 cup milk of choice.
• Begin heating on low heat
• Add 1 1/2 cup scalded milk. (Milk doesn't need to be scaled necessarily just hot. I heated mine in the microwave for 1-2 minutes).
• Add chocolate chips, shredded coconut, and coconut extract.
• Stir and continue to cook on medium heat until pudding consistency.
• Don't overcook or pie will be too thick in texture.
• Remove from heat as soon as it begins to come close to pudding consistency
• Add butter and vanilla extract and stir until butter is melted.
• Fill the pre-cooked pie shell.
• Cover with plastic wrap and cool in the fridge several hours or overnight until completely cooled and set.
• Top with whipped topping
• Sprinkle with Shredded chocolate and toasted coconut
• Serve and enjoy!

DAIRY-FREE CHOCOLATE COCONUT CREAM PIE RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• In a food processor, pulse rolled oats until finely ground.
• Add almonds and blend until finely chopped. Add unsweetened coconut flakes and salt. Pulse a few times.
• Add melted coconut oil and maple syrup until combined.
• Pour pie mixture into a greased 9x9-inch (23x23-cm) pie dish, spreading it evenly on the bottom and sides.
• Poke the crust with a fork several times. Bake for 20 minutes.
• For the filling, add the avocados, coconut cream, cocoa powder,coconut milk, maple syrup, and salt to a blender and blend until smooth.
• Pour mixture into the cooled crust and spread an even layer.
• Place in the refrigerator for 4 hours or overnight.
• For the coconut whipped cream, add the thick part of the coconut milk to a bowl. Using an electric mixer, beat the coconut milk until fluffy.
• Add vanilla extract and maple syrup and beat until well combined. Chill until ready to serve.
• Top with toasted coconut flakes.
• Enjoy!

DAIRY-FREE AVOCADO KEY LIME PIE RECIPE BY TASTY

Steps:

• Grease an 8-inch (20 cm) tart pan generously with coconut oil.
• Add the almonds, cashews, dates, coconut, coconut milk, vanilla, and salt to a food processor and pulse until the nuts are finely ground and the crust starts to clump together.
• Transfer the crust to the tart pan and use your hands to press it into an even layer. Chill in the refrigerator while making the filling.
• Add the avocados, coconut butter, cornstarch, key lime zest, key lime juice, maple syrup, coconut milk, vanilla, and salt to a food processor and blend until smooth and fully combined.
• Pour the filling into the crust and spread into an even layer. Garnish with shredded coconut, if desired.
• Chill for at least 3 hours, or overnight, until the filling has fully set.
• Enjoy!