Natural Weight Loss by DAMY Health

Summer Event Natural Weight Loss

Raw Coconut Cream Pie with Dark Chocolate Crust

Coconut and chocolate – now I have your attention! This recipe is raw perfection! The crust is a chewy, rich chocolate base and the top is a light creamy coconut cream.

To create this recipe we are using the “coconut can in the fridge technique.” This has confused a couple people. Here’s what you do again just to break it down:

  • Take a can of coconut milk.
  • Put it in the refrigerator for 24-48 hours.
  • Open the can and skim off the thick, white coconut cream.
  • That’s what we use.

The important thing to remember in this recipe is to make sure you only use coconut cream or whole fat coconut milk.

I really love this recipe. Feel free to make it in the individual servings like I did or make it in a large spring form pan for a party or an event. Either way it is delicious!

This recipe is gluten free, date free, no-bake, grain free, raw, vegan, clean, sweet and creamy.


Raw Coconut Cream Pie with Dark Chocolate Crust

Prep time: 10 Minutes
Yield: Makes 12 Personal Size Pies

Crust Ingredients:

  • 1/2 Cup Raw Cashews or Macadamia Nuts
  • 1/2 Cup Shredded Plain Coconut
  • 2 Tbsp Coconut Oil (Room Temperature – DO NOT HEAT)
  • 2 Tbsp Agave
  • 2 Tbsp Cocoa
  • Dash of Salt

Filling Ingredients:

  • 1 1/4 Cup Coconut Cream (Refrigerated and skimmed from the top of a can)
  • 1/2 Cup Coconut Oil
  • 3-4 Tbsp Agave
  • 1 Banana
  • 1/4 Tsp Salt
  • 1 Tsp Vanilla Extract


  1. Place crust ingredients in your food processor and blend until smooth.
  2. Spray a muffin tin with a healthy, non-stick cooking spray.
  3. Evenly press dough down into muffin tin.
  4. Place in the freezer.
  5. Place all filling ingredients in a separate food processor bowl (or washed bowl) and blend until smooth.
  6. Remove crust from freezer.
  7. Evenly top crust with coconut cream filling.
  8. Place in the freezer and let set for 2-3 hours.
  9. Remove from freezer and let thaw for 10-15 minutes before serving (depending on the texture you choose).
  10. Feel free to top these with coconut whipped cream and/or shredded coconut.

DAMY Members – 2 Coconut Cream Pies are a treat.




Amy Layne is a Personal Trainer, Holistic Nutritionist and Lifestyle Expert at DAMY Health. She is the creator of the popular DAMY Method Program and world famous Bikini Body Program. To see Amy’s Before and After Photos and DAMY Member Success Stories Click Here. For Amy’s complete story go

Connect with Amy on Twitter @damyhealth and on Facebook.

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  • Sara Aysan Man

    What could you use in the crust instead of nuts?  Do you think sunflower seeds or pumpkin seeds?

    • Amy Layne

      Yes! Go for it! 

  • Beth

    What brands of coconut milk didn’t work so we can be sure to avoid them for this recipe?

  • Amy

    Not to sound like a dork, but we use the SKIMMED part.. not the leftover.. correct? lol  Isn’t this super scary fatty?

    • Amy Layne

      Hey Amy, you use the thick white solid part from the top. More details can be found here. No healthy fats used in portion control is scary or bad. Everything is bad when it is over eaten. Healthy fats actually give you healthy skin, shining hair, healthy nails and HELP you lose weight. So no, this fat is not bad. 

  • Nikki Kitko

    When i blended the filling ingredients in the food processor, it became lumpy and curdy. What went wrong?

  • need healthy coconut fix

    does this recipe make 12 personal size pies
     in a mini muffin pan or a regular size muffin pan?

  • karina

    Another question here….how many cans of coconut milk do you usually have to use to get 1 1/4 cups of it?
    I realllly want to make this for my birthday this weekend! 

    • Ti

      I’m also trying to figure this out… If you are using just the part skimmed off the top how many cans does it take to get 1 1/4 Cups?

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  • nic

    i just made these and they’re delicious! i halved the recipe and got 4 “cupcakes” out of them.

    • Amy Layne

      So great to hear :)

  • Liza

    Mine Curdled too! I was really looking forward to this, so disappointed. Why hasn’t the curdle comment been answered? That might have helped. I have assembled them anyway, but all the liquid has seperated and run off… :(

    • Amy Layne

      Hey Liza! It sounds like you might not have used the coconut cream only. There is no liquid to that part at all. It is pure cream. I am not sure what happened with your results. Next time you might want you buy pure coconut cream.

      • Liza

        Thanks, I used just uht coconut cream, but also I warmed the coconut oil to make it pourable, do you think it could have been that? The liquid seemed to be juice from the banana, but I could be wrong.
        It tasted amazing though! :)

        • Josette Degreeve

          Hi. I had the same problem: curdled cream mixture. I didn’t have the heart to throw it out, though, so I used it anyway. I think it’s because we mixed too long. It looked fine the first minute, but then started to curdle. Maybe next time keep looking at the food processor and mix until it’s only just combined? It tastes good, so I’ll definitely try again.

          • Amy Layne

            Hey Josette! Did you heat the oil? If so that is why it would change the texture.

          • Josette Degreeve

            Thank for replying! But no, I did not, especially because I know that warm oil and cold other ingredients don’t mix.

    • Amy Layne

      That it right there. You found the reason :) You never heat coconut oil in my recipes unless I call for it. The oil will blend at the perfect temperature in the processor.

  • Brianne Geiger

    Wow… I cannot wait to make this! Thank you for sharing!!!!

  • Carley

    Any clue on calorie count?

  • Amanda

    Just made these today. OH MY!!!!! like little coconut ice cream cakes!!!!! So good.

    • Amy Layne


  • Stacey

    My filling was fine then all of a sudden curdled. Also filling was way to sweet. :(

  • Jana

    Can you use coconut cream instead? Here in Australia there is Ayam Coconut Cream which is 100% cream. Will that work or does it have to be coconut milk?

    • Amy Layne

      Yes! It works even better!

      • Jana

        Thank you! I will try!!!

  • Cindy

    What can we use in place of Agave?

    • David Duizer

      Hi Cindy, You can use Maple Syrup, Honey, Stevia or Coconut Sap.

  • Andrea

    Found this recipe on Pinterest. It was all good until I added coconut oil to the cream filling. It was beautiful cream before the oil, and a sloppy curdled mess after. Would be better without all the extra oil. Such a waste of food. Looks like barf.

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  • Chris

    Can these be made a day in advance and kept in the refrigerator?

    • Amy Layne


  • Jackie Manherz

    I don’t know why this recipe is considered “raw” when using Agave…

  • an

    how many calories in this pie

  • an

    how many calories in this pie?

  • Neda

    Sorry to be the bearer of bad news, but canned coconut milk is not raw. Anything canned or in a carton is required by law to be pasteurized.

    You would have to buy a fresh coconut and put the meat in a blender with water to obtain raw coconut milk

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