Delicious and Healthy Vegan Green Smoothie Recipe
Get ready for a mouthwatering experience like no other! I present to you, my fellow foodies, a delectable gluten-free 5-ingredient chocolate coconut pie recipe that is sure to leave you in awe. This heavenly dessert will make your taste buds dance and have you coming back for more. It is the perfect combination of rich chocolate and sweet coconut in one scrumptious pie.
If you’re looking for an easy-to-make dessert that doesn’t compromise on flavor or health, then this recipe is definitely worth trying. But fear not, this is not just any ordinary chocolate pie. It’s made with real, wholesome ingredients that not only taste amazing but also cater to those who follow a dairy-free and gluten-free diet.
This irresistible dessert requires only five simple ingredients: bittersweet chocolate, heavy cream, sweetened coconut flakes, unsalted butter, and a gluten-free pie crust. With just these ingredients and some basic kitchen utensils, you can prepare this sensational treat in no time.
So whether it’s for a special occasion or simply a weekend indulgence, give yourself the ultimate treat by making this mouthwatering gluten-free 5-ingredient chocolate coconut pie recipe. Let the flavors speak for themselves and be prepared to say “yes” to slice after slice.
Why You’ll Love This Recipe
Here’s why you’ll fall in love with this Gluten-Free 5 Ingredient Chocolate Coconut Pie:
First, it’s got that rich chocolate taste that everyone craves. But not just any chocolate – we’re talking about bittersweet chocolate and cocoa powder, which give the pie a deep and complex flavor.
Second, this recipe is gluten-free, which makes it a great option for those with dietary restrictions or gluten sensitivities. No need to miss out on scrumptious desserts!
Third, the pie is super easy to make – just five simple ingredients and a few steps, and you’re good to go. No complicated processes or fancy equipment needed.
Fourth, it’s dairy-free and can be made vegan by using coconut cream instead of heavy cream. So if you’re looking for a dessert that’s kinder to animals and the environment, this one fits the bill.
Finally, this pie is versatile – serve it for any occasion or as a sweet ending to any meal. You can even experiment with different crusts or toppings to make it your own.
So go ahead and say yes to this delicious Chocolate Coconut Pie – your taste buds (and stomach) will thank you!
Ingredient List
Here are the 5 super simple ingredients you’ll need to make this indulgent gluten free chocolate coconut pie:
- 1 1/2 cup of sweetened coconut flakes
- 1/2 cup unsalted butter, melted
- 2 cups bittersweet chocolate chips
- 1 cup heavy cream
- 1 tbsp coconut oil
You can easily find these ingredients in your local grocery store or online if they are not available near you. Make sure to use gluten-free and dairy-free options when necessary so that this recipe remains true to its nature. We’ve used bittersweet chocolate chips, but if you want to go for something less bitter use semi-sweet chocolate instead. Don’t worry about the taste though — this dessert is sure to satisfy even the most hardcore chocolate fans!
The Recipe How-To
Now, the moment you’ve been waiting for – the recipe! This gluten-free 5 ingredient chocolate coconut pie is a game-changer. Rich and decadent, it’s everything you want in a dessert without any of the guilt.
Ingredient List
Here’s what you’ll need:
– 1 gluten-free pie crust
– 1 can (13.5 oz) coconut cream
– 1 1/2 cups bittersweet chocolate chips
– 1/4 cup unsalted butter, cut into pieces
– 1 tbsp heavy cream
– Optional toppings: sweetened coconut flakes, toasted chopped nuts
How to Make It
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Preheat your oven to 350°F.
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In a double boiler or a medium heatproof bowl set over a pot of simmering water, melt the chocolate chips and butter together until smooth.
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Take the bowl off the heat and whisk in the coconut cream and heavy cream until everything is fully combined.
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Pour the mixture into your prepared pie crust and bake for 30 minutes or until the filling is set around edges but still jiggly in the center.
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Remove from oven and let cool completely at room temperature before refrigerating for at least 2 hours or overnight.
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When ready to serve, sprinkle some sweetened coconut flakes and toasted nuts on top if desired.
It’s so easy, you’ll want to make it every day!
Substitutions and Variations
- You can replace the pie crust with a pretzel crust or no bake chocolate almond crust.
- For a vegan version, use coconut oil instead of butter and substitute heavy cream with full-fat coconut milk.
- To make it paleo, swap out refined sugar with honey or maple syrup.
- If you prefer milk chocolate over dark chocolate, use semi-sweet chocolate chips instead.
Tips for Perfect Results
- Use a food processor to blend the coconut cream until equally smooth.
- Be careful not to over-bake the pie or the consistency of the filling will change.
- When making the pie crust from scratch, mix the gluten-free flour mix with cold butter for best results.
Make-Ahead, Storing and Reheating
- You can make this pie up to 2 days in advance and store it in an airtight container in the refrigerator.
- To reheat a slice, microwave on high for 30 seconds or put it back in the oven at 350°F for 5 minutes.
FAQ
Can I use other types of chocolate?
Absolutely! Milk chocolatemay sweeten it more and white chocolate create a whole different flavor.
Do I need to pre-bake the pie crust?
Not at all. To make things easier, you can use a store-bought gluten-free crust that doesn’t require pre-baking.
Can I freeze this pie?
Yes, you can. Just wrap it tightly
Substitutions and Variations
When it comes to cooking, experimentation is the key to discovering new flavor combinations and satisfying new dietary needs. The Gluten Free 5 Ingredient Chocolate Coconut Pie recipe can certainly be adapted to suit your personal preferences or dietary requirements. Here are some possible substitutions and variations to try with this recipe:
– Vegan or Dairy-Free Version: If you prefer a dairy-free or vegan version of the pie, you could substitute the heavy cream with full-fat coconut milk or a dairy-free alternative such as almond milk or oat milk. You could also use dairy-free chocolate chips or vegan chocolate instead of bittersweet chocolate. To replace the butter in the crust, try using coconut oil instead.
– Paleolithic (Paleo) Version: For a paleo-friendly version of this pie, you could use almond flour or a gluten-free flour mix instead of regular flour for the crust. You could also swap out the heavy cream with coconut cream and use paleo-friendly chocolate chips or unsweetened cocoa powder.
– Flourless Chocolate Cake: To make this into a gluten-free flourless chocolate cake, all you have to do is skip the crust-making step and pour the filling directly into a non-stick springform pan. Bake for approximately 25-30 minutes at about 350 degrees Fahrenheit until it is set on the edges but still slightly jiggly in the middle.
– Instant Pudding Pie: For an easier version of this pie, try making it into an instant pudding pie by using instant pudding mix instead of melted chocolate. Simply whisk together one package of instant pudding mix (chocolate flavored) with three cups of cold milk (regular or dairy-free) in a large mixing bowl until thickened. Then pour it into the prepared crust and chill for at least three hours before serving.
– Coconut Custard Pie: Another variation would be to turn this recipe into a coconut custard pie. Instead of adding coconut flakes to the filling, substitute 1/4 cup of the heavy cream with coconut milk and sprinkle some shredded coconut on top. Furthermore, to make it into a classic custard pie, reduce the amount of chocolate chips and increase the amount of heavy cream.
Remember that cooking should be fun and versatile, so don’t be afraid to experiment with different ingredients and flavors until you find what works best for you.
Serving and Pairing
Once you have baked and plated your delicious chocolate coconut pie, it’s time to think about how to serve and pair it.
This 5 ingredient chocolate coconut pie is a dream come true for all chocolate lovers out there. It’s rich, creamy, and has the perfect balance of sweetness from the sweetened coconut flakes. This warm and comforting dessert is perfect for enjoying on a cold winter night, or as a sweet treat after dinner or during an afternoon tea break.
To serve your pie, sprinkle some unsweetened shredded coconut flakes over it for that extra texture and crunch. You can also drizzle melted bittersweet chocolate on top of the coconut flakes if you prefer an extra indulgent dessert. Alternatively, you can add a dollop of whipped cream or a scoop of vanilla ice cream to the side for a classic pairing.
When it comes to pairing, this gluten-free chocolate coconut pie is best served with a cup of hot tea or coffee to balance out the sweetness of the dessert. If you’re feeling adventurous, try pairing it with a glass of red wine or port – it’s surprisingly delicious!
If you have any leftovers, store them in an airtight container in the fridge for up to three days. Reheat in the oven at 350°F for 10-15 minutes until warm throughout.
Overall, this 5 ingredient gluten-free chocolate coconut pie is sure to satisfy any sweet tooth craving with its rich flavors and easy preparation. Give it a try today and indulge in its decadence!
Make-Ahead, Storing and Reheating
This gluten-free 5 ingredient chocolate coconut pie is a dessert that can be made ahead of time, which makes it perfect for entertaining. Simply place the pie in the refrigerator until ready to serve. If you have leftovers, the pie can be stored in the refrigerator for up to three days.
To reheat the pie, place it in the oven at 350°F for about 10-15 minutes or until warmed through. Be careful not to overheat the pie as this can cause it to become dry.
If you want to freeze the pie, we recommend wrapping it tightly with plastic wrap and then placing it in an airtight container or freezer-safe plastic bag. The pie will keep in the freezer for up to three months.
When ready to serve, let the pie thaw overnight in the refrigerator before reheating or serving chilled.
This rich chocolate dessert is ideal for any occasion and will impress even your most discerning guests. Whether you’re hosting a dinner party or simply indulging in some self-care, this gluten-free 5 ingredient chocolate coconut pie is sure to satisfy your cravings.
Tips for Perfect Results
To really make this gluten-free 5 ingredient chocolate coconut pie recipe stand out, there are a few tips that I’d like to share with you to ensure perfection.
Firstly, if you want your crust to be perfectly crisp and crunchy, bake it in the oven for a few minutes before adding the filling. This will help prevent the crust from getting soggy and ensure a more satisfying texture.
Secondly, use good quality bittersweet chocolate and sweetened coconut for optimal flavor. It makes a difference!
Thirdly, when melting chocolate in the microwave, use short intervals of 20-30 seconds stirring frequently until melted to prevent it from burning. Alternatively, use a double boiler to melt the chocolate slowly but surely.
Fourthly, let the pie cool completely before slicing. This will ensure that the pie sets properly and doesn’t become too runny or mushy.
Fifthly, if you’re using a different type of milk instead of coconut milk, be sure to check if it has been thickened with cornstarch or another agent. If not, you may need to add extra cornstarch to help thicken the filling properly.
Lastly, feel free to experiment with different toppings such as whipped cream or fresh fruit for added texture and flavor.
By following these tips, your gluten-free 5 ingredient chocolate coconut pie recipe is sure to turn out beautifully every time!
Bottom Line
in a persuasive tone:
In conclusion, this Gluten Free 5 Ingredient Chocolate Coconut Pie recipe is a game-changer and must-try for all chocolate and coconut lovers. The simplicity of this recipe is astounding, using only five wholesome ingredients that are easily sourced. This recipe is versatile as it can be modified for those with dietary restrictions, such as dairy-free or vegan, without losing its signature taste.
The use of sweetened coconut and bittersweet chocolate chips melds perfectly to create an incredibly rich and indulgent flavor. The addition of heavy cream gives the pie an added creaminess that will leave you wanting more. The crust made from butter, unsweetened coconut flakes, and almond flour provides a well-balanced texture against the richness of the filling.
This recipe is perfect for any occasion, from an afternoon picnic to an elegant dinner party dessert. Additionally, it is not complicated and can be made in under an hour for a perfect show-stopper dessert.
So go ahead and try this out, whether you have Celiac disease or not. Trust me, it will not disappoint! This pie might even end up being your new go-to. Give it a try today!
GLUTEN FREE 5 INGREDIENT CHOCOLATE COCONUT PIE Recipe
Ingredients
For the crust
- 4 tablespoons unsalted butter, softened
- 6 cups sweetened coconut
For the filling
- 1 cup heavy cream
- 4 ounces bittersweet chocolate
- 4 ounces semisweet chocolate, finely chopped
Instructions
- Directions:
- 1. Make the crust: Preheat the oven to 350ºF. In a food processor, process butter and one-third of the coconut until it forms a ball, 1-2 minutes. Transfer to a medium bowl. Sprinkle remaining two-thirds coconut over mixture and combine with your fingers.
- 2. Place a 8-inch pie pan on a baking sheet. Press coconut mixture into bottom and up the sides of the pan to form a crust, leaving the top edges loose and fluffy. Place a foil ring over edge to prevent from burning. Bake until center begins to brown, 10-15 minutes; remove foil and bake until edges are browned, 4-5 minutes more. Keep an eye on it because the coconut burns quickly! Remove and let it cool.
- 3. Make the filling: Bring cream just to a boil in a small saucepan; pour over chocolate in a medium heatproof bowl. Let it sit 5 minutes, then stir until chocolate is completely melted and mixture is combined. Pour into coconut crust. Refrigerate until filling is set, 1 hour or up to 1 day. Garnish with toasted almonds and shaved unsweetened coconut.
Add Your Own Notes
Nutrition
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