Chocolate Coconut Cream Pie in a Chocolate Cookie Crust, Whipped Cream, Strawberry Sauce

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  • 1 batch of my cocoa coconut squares
  • 1 batch of my Divine Coconut Whipped Cream
  • 1/4 Cup melted coconut oil
  • 1 pint ripe organic strawberries, sliced 1/4 inch thick
  • 1 Tablespoon lemon juice
  • 7 oz soft tofu
  • 1 can full-fat coconut milk
  • 1/2 Cup shredded coconut
  • 1 Cup coconut sugar
  • 1 Cup cocoa powder
  • 3 Tablespoons potato  starch
  • 1 teaspoon vanilla extract
  • Pinch of salt


  1. Pulse your cookies and melted coconut oil in your food processor until crumbly and combined.  Grease a 9-inbch pie shell and press into the bottom and up the sides.  Layer the bottom of your pie shell with sliced strawberries (there will be leftovers, we’ll use that for the sauce!). IMG_8339s
  2. To prepare the strawberry sauce, add your remaining strawberries & lemon juice to a medium sauce pan and simmer until your strawberries are cooked.  Add the contents of your pan to your blender and blend until smooth.IMG_8348s
  3. In your food processor, add your soft tofu and blend until smooth.  In a medium sauce pan on low-medium heat, combine your coconut milk, sugar, cocoa powder, potato starch, and whisk until thickened.
  4. Move your saucepan from the burner and stir in your smooth tofu mixture, vanilla extract, shredded coconut, pinch of salt, and stir until combined.  Taste a bite and adjust any seasonings as necessary.  Carefully pour your filling mixture into your pie crust and smooth over.IMG_8341s
  5. When you’re ready to serve, top with your coconut whipped cream and drizzle with strawberry sauce.
  6. Enjoy eating whole!IMG_8371s IMG_8375s


1 Comment

  1. Pingback: Divine Coconut Whipped Cream | Eating Whole

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