Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). In a medium bowl, combine the finely ground almond flour, unsweetened shredded coconut, erythritol, and salt. Pour in the melted butter and stir until the mixture is well combined and resembles wet sand. Press the mixture evenly into the bottom and up the sides of a 9-inch pie plate. Bake for 8-10 minutes, or until lightly golden brown. Let the crust cool completely on a wire rack.1.5 cups finely ground almond flour, 0.25 cup unsweetened shredded coconut, 2 tablespoons erythritol or your preferred granular sugar substitute, 1 pinch salt, 0.25 cup unsalted butter
- Using an electric mixer, beat the thick coconut cream from the chilled can until smooth and slightly fluffy. In a separate small bowl, whisk together the unsweetened cocoa powder, cooled brewed coffee, erythritol, and vanilla extract until smooth. Add this mocha mixture to the whipped coconut cream, along with the xanthan gum (if using). Beat on medium-high speed until the mixture is thick, smooth, and well combined, ensuring no cocoa powder lumps remain. Spoon this mocha filling evenly over the cooled pie crust.1 (15-ounce) can full-fat coconut milk, 0.25 cup unsweetened cocoa powder, 2 tablespoons strong brewed coffee or espresso, 2 tablespoons erythritol or your preferred granular sugar substitute, 1 teaspoon vanilla extract, 0.5 teaspoon xanthan gum
- In a clean bowl, add the remaining reserved thick coconut cream. Beat in the powdered erythritol, coconut extract (if using), and vanilla extract until smooth and creamy. This layer should be lighter and sweeter than the mocha layer. Gently spoon or spread this coconut cream mixture over the mocha chocolate layer, creating a beautiful marbled effect or a distinct top layer.1 cup reserved thick coconut cream from the chilled can, 2 tablespoons powdered erythritol or your preferred powdered sugar substitute, 1 teaspoon coconut extract, 1 teaspoon vanilla extract
- Cover the pie loosely with plastic wrap or aluminum foil. Refrigerate for at least 4 hours, or preferably overnight, to allow the pie to set completely and the flavors to meld.
- Before serving, garnish your sugar-free coconut mocha cream pie with toasted unsweetened shredded coconut, sugar-free chocolate shavings, or fresh raspberries, if desired. Slice and enjoy this delightful, healthy dessert.unsweetened shredded coconut, sugar-free chocolate shavings, fresh raspberries
Notes
Can be stored in the refrigerator for up to 3-4 days. For longer storage, freeze individual slices or the entire pie, wrapped securely, for up to 1 month. Thaw frozen pie in the refrigerator overnight.