The Ultimate Coconut Chocolate Pudding Pie Recipe That’s Simple

Decadent coconut chocolate pudding pie promises a sensory journey through velvety layers of luxurious flavor.

Sweet meets tropical in this irresistible dessert that blends smooth chocolate with luscious coconut notes.

Rich and creamy textures intertwine, creating a harmonious symphony of taste that tantalizes your palate.

The buttery graham cracker foundation provides a delightful crunch, complementing the silky pudding filling.

Delicate whipped cream and golden toasted coconut add elegant finishing touches to this impressive treat.

Your taste buds will dance with each spoonful of this dreamy confection.

Prepare to indulge in a slice of pure culinary bliss.

Why You’ll Love Coconut Chocolate Pudding Pie

• Craft a Delightful Dessert Duo: This pie brilliantly combines two luscious custard flavors in one stunning dessert, creating a playful chocolate and coconut symphony that delights taste buds.
• Master Layered Elegance: The recipe transforms simple ingredients into a sophisticated dessert with beautiful contrasting layers of chocolate and coconut custards, making it look professionally crafted yet easy to prepare.
• Indulge in Textural Paradise: Expect a dreamy journey through crunchy cookie crust, silky smooth custards, and crispy toasted almond toppings that offer multiple exciting mouthfeels in every single bite.
• Quick Crowd-Pleasing Dessert: With minimal active cooking time and make-ahead potential, this pie serves 8 people effortlessly, perfect for dinner parties, potlucks, or weekend family gatherings without stressing the cook.

Coconut Chocolate Pudding Pie: Key Ingredients

• Graham Crackers, Almonds, Coconut: Classic base with nutty crunch and tropical sweetness perfect for holding the pie together.
• Unsalted Butter: Helps bind the crust and creates a rich, golden texture when baked.

• Whole Milk: Provides creamy, smooth foundation for the pudding texture.
• Egg Yolks: Adds richness and helps thicken the custard with smooth consistency.
• Granulated Sugar: Brings balanced sweetness to the custard layers.
• Cornstarch: Essential for creating thick, pudding-like texture without lumps.
• Vanilla Extract: Enhances overall flavor with warm, classic aroma.
• Salt: Balances and intensifies the desserts sweetness.

• Dark Chocolate: Creates rich, intense chocolate layer with deep flavor.
• Shredded Coconut: Adds tropical texture and authentic coconut taste.
• Heavy Whipping Cream: Light, airy topping that complements the rich pie.
• Toasted Almonds: Provides crunchy contrast and nutty flavor to the dessert.

Coconut Chocolate Pudding Pie: Simple Instructions

Step 1: Prepare the Crust

• Cookies
• Almonds
• Coconut

Mix the crumbs with melted butter and press firmly into a pie plate. Bake for 20 minutes until golden and set.

Step 2: Create Creamy Custard Layers

• Milk
• Egg yolks
• Sugar
• Cornstarch
• Vanilla
• Salt

Cook over medium heat, stirring constantly until the mixture thickens. Divide the custard into two separate bowls. In one bowl, stir in melted chocolate. In the other bowl, fold in shredded coconut.

Step 3: Assemble the Pie

Carefully layer the coconut custard over the prepared crust. Gently pour the chocolate custard on top, creating a beautiful two-tone effect. Refrigerate for at least 2 hours or overnight to allow the pie to set completely.

Step 4: Garnish and Serve

• Fresh whipped cream
• Toasted almonds
• Sprinkled coconut

Slice and enjoy this decadent dessert that combines rich chocolate and tropical coconut flavors.

Coconut Chocolate Pudding Pie Tips for the Best Result

• Perfect Crust Texture: Pulse cookies and nuts finely to create a uniform, crisp base that holds together without crumbling.
• Prevent Lumpy Custard: Whisk constantly while cooking to ensure smooth, silky pudding layers without any unwanted bumps.
• Chocolate Melting Hack: Use a double boiler or microwave in short bursts to melt chocolate evenly and prevent burning.
• Chilling Magic: Allow pie to rest overnight for maximum flavor development and firmer custard consistency.
• Topping Pro Tip: Toast almonds just before serving to enhance their nutty flavor and add a delightful crunch to the pie.

How to Store and Reheat Leftovers of Coconut Chocolate Pudding Pie

• Refrigeration: Store leftovers in an airtight container to maintain freshness and prevent absorbing other food odors. Keep the pie covered with plastic wrap or aluminum foil to protect its delicate custard layers and prevent drying out.
• Shelf Life: Enjoy refrigerated pie within 3-4 days for optimal taste and texture. The creamy custard and cookie crust will gradually lose their perfect consistency after this time.
• Reheating: For best results, serve chilled directly from the refrigerator. Avoid microwaving, as this can break down the smooth custard texture and make the crust soggy. Let the pie sit at room temperature for 10-15 minutes before serving to soften slightly and enhance the flavors.

Coconut Chocolate Pudding Pie Pairing Ideas

• Sip Tropical Rum Cocktail: Pair this coconut chocolate pie with a refreshing Caribbean-style rum cocktail that complements the dessert's rich flavors and tropical coconut notes.
• Match with Bold Red Wine: Select a full-bodied red wine like Cabernet Sauvignon or Malbec to balance the sweet and creamy texture of the pie, creating a luxurious dessert experience.
• Brew Smooth Coffee Companion: Serve a strong espresso or dark roast coffee alongside the pie to cut through its richness and enhance the chocolate and coconut undertones.
• Create Nutty Dessert Wine Pairing: Choose a sweet dessert wine like Pedro Ximénez sherry, which echoes the almond and coconut elements while providing a complementary sweetness.

Coconut Chocolate Pudding Pie: Fun Variations

• Tropical Paradise Pie: Replace almonds with macadamia nuts and add a layer of fresh mango puree between custard layers for a vibrant island-inspired dessert.
• Espresso Coconut Dream: Infuse chocolate custard with strong espresso and sprinkle dark chocolate-covered coffee beans on top for a rich, caffeinated version.
• Salted Caramel Coconut Fusion: Drizzle homemade salted caramel sauce between custard layers and garnish with caramel-coated almond slivers for a decadent upgrade.
• Berry Coconut Bliss: Swirl fresh raspberry or strawberry compote into the coconut custard and top with fresh berries for a fruity, refreshing variation.

Coconut Chocolate Pudding Pie Recipe

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4.6 from 28 reviews

• Total Time: 50 minutes
• Yield: 8 1x

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Description

Creamy coconut chocolate pudding pie brings tropical indulgence to dessert tables with silky smooth layers of rich chocolate and coconut. Luscious graham cracker crust and cool whipped topping complete this delightful island-inspired treat you’ll savor with pure delight.

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Ingredients

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Main Ingredients:

• 2 ⅓ cups (555 ml) whole milk
• 4 large egg yolks
• 2 ounces (56 grams) unsweetened baking chocolate, melted
• 30 Oreo cookies (cream included)
• 1 cup (80 grams) sweetened shredded coconut

Sweeteners and Thickeners:

• ½ cup (100 grams) granulated sugar
• ⅓ cup (40 grams) cornstarch
• ½ teaspoon salt
• 1 teaspoon vanilla extract

Crust and Garnish Ingredients:

• 6 tablespoons (85 grams) unsalted butter, melted
• ⅓ cup (25 grams) shredded sweetened coconut
• ½ cup (50 grams) sliced almonds
• Whipped cream
• Toasted sliced almonds
• Toasted coconut

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Instructions

1. Preheat the oven to 350°F (175°C). Pulse graham crackers, sliced almonds, and shredded coconut in a food processor until transformed into fine, uniform crumbs.
2. Combine the crumb mixture with melted unsalted butter, ensuring thorough and even coating. Transfer the mixture into a 9-inch pie dish, pressing firmly and evenly across the bottom and sides to create a compact crust.
3. Bake the crust for 18-22 minutes until edges turn golden brown. Remove from oven and allow to cool completely at room temperature.
4. In a medium saucepan, whisk together whole milk, large egg yolks, granulated sugar, cornstarch, pure vanilla extract, and a pinch of kosher salt over medium heat.
5. Continuously stir the mixture, cooking until it thickens and coats the back of a spoon, approximately 6-8 minutes. Remove from heat and divide the custard into two separate mixing bowls.
6. Melt dark chocolate in a double boiler or microwave, then fold into one portion of the custard until smooth and uniform in color.
7. Fold shredded coconut into the second custard portion, creating distinct flavors and textures.
8. Pour the coconut custard as the first layer over the cooled crust, spreading evenly with a spatula.
9. Carefully layer the chocolate custard on top of the coconut custard, creating a clean, distinct separation between layers.
10. Refrigerate the pie for a minimum of 4 hours or preferably overnight to allow complete setting and flavor melding.
11. Before serving, garnish with freshly whipped heavy cream, toasted sliced almonds, and additional shredded coconut for texture and visual appeal.

Notes

• Crust preparation requires patience, crushing cookies and nuts into fine, delicate crumbs creates the perfect textural foundation.
• Custard-making transforms simple ingredients into luxurious layers through careful heating and whisking techniques.
• Chocolate and coconut fillings complement each other, creating a sophisticated dessert with complex flavor profiles.
• Overnight chilling allows flavors to meld and custard to set perfectly, enhancing the pie’s overall texture and taste.
• Topping with whipped cream, toasted almonds, and coconut adds a delightful crunch and visual appeal to the final presentation.

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 410 kcal
• Sugar: 28g
• Sodium: 220mg
• Fat: 20g
• Saturated Fat: 12g
• Carbohydrates: 48g
• Fiber: 3g
• Protein: 6g
• Cholesterol: 65mg