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Ingredients
Scale
- ⅔ cup (83g) all-purpose flour (can substitute with 1:1 GF All-Purpose Flour)
- 5 ½ cups (550g) shredded sweetened coconut
- ½ teaspoon salt
- 1 (14 oz) can sweetened condensed milk
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract (optional)
- 2 cups (340g) semi-sweet or dark chocolate chips (about 12 oz)
- 1 cup (237ml) heavy whipping cream
Instructions
- Preheat the oven to 350°F.
- Spray a 10" tart pan with nonstick cooking spray and place a cookie sheet underneath.
- In a large bowl, mix flour, shredded coconut, and salt.
- Add sweetened condensed milk, vanilla extract, and almond extract; mix until combined.
- Press the mixture into the bottom and up the sides of the tart pan.
- Bake for 20-25 minutes until edges are golden brown. Allow to cool completely.
- Heat heavy whipping cream in the microwave until bubbly, then add chocolate chips.
- Whisk until smooth and fully combined.
- Pour chocolate mixture into the cooled coconut crust.
- Let the pie sit at room temperature until it cools and sets.
Notes
Compact the crust firmly for the best texture.
Choose high-quality chocolate for a richer flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 400
- Sugar: 30
- Sodium: 150
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 3
- Protein: 4
- Cholesterol: 70