Chocolate Coconut Truffle Pie

Chocolate Coconut Truffle Pie
My Purple Spoon
  • Yield: 12 servings


3cups unsweetened coconut
2tablespoons coconut sugar
1/4cup butter (or coconut oil)
1cup canned coconut milk (full fat)
10ounces dark chocolate



  1. Preheat oven to 350 degrees.
  2. Combine the coconut, coconut sugar, and butter (or coconut oil) together.
  3. Press firmly into a 9 inch pie pan.
  4. Bake for 15 minutes or until edges start to brown.


  1. Place the dark chocolate in a large bowl.
  2. Heat coconut milk on the stove top until just boiling.
  3. Pour over dark chocolate chips and allow to sit for 10 minutes.
  4. Stir until coconut milk and chocolate are completely combined.
  5. Add to the baked pie crust.
  6. Refrigerate minimum of 2 hours or until pie has set.

Recipe courtesy of Nicole Cragun from My Purple Spoon. Nicole is a registered nurse with a Master’s Degree in Nursing Administration.