Chocolate Pudding Pie with Coconut Whipped Cream (Vegan)

This chocolate pudding pie from Ella Titus is a dream come true! The luscious chocolate pudding, coconut whipped cream, and almond crust pair together perfectly for an amazing combination of textures and flavors. No one would ever know this recipe is lightened up or vegan, made with plant based ingredients - the addition of coconut cloud vanilla creamer is the secret ingredient to making this delicious dessert that will blow you away.



  • 1 cup of oats
  • 2/3 cup of almonds (unsalted)
  • ¼ teaspoon of salt
  • 2 tablespoons of white sugar
  • 1 tablespoon of coconut cloud vanilla creamer
  • ¼ cup plus 1 tablespoon of coconut oil (melted)

Chocolate pudding filling:

  • 3 tablespoons of cornstarch
  • 2 tablespoons of cool water
  • ¼ cup plus 1 tablespoon of white sugar
  • ¼ cup cocoa powder
  • 1 tablespoon of coconut cloud vanilla creamer
  • small pinch of salt
  • 1 ½ cups of almond milk

Whipped cream:

  • 1 can of unsweetened coconut milk
  • 1 tablespoon of coconut cloud vanilla creamer
  • 1-2 tablespoons of powdered sugar
  • ½ teaspoon of vanilla


For the crust:

  1. Preheat oven to 350 degrees.
  2. Combine all dry ingredients in a food processor until everything is combined and the mixture has reached a sand like texture.
  3. Add the melted coconut oil to and stir to combine. (if mixture seems too dry add a little more coconut oil).
  4. Spread crust mixture into a greased pie plate. Once evenly spread, use the bottom of a cup to firmly and evenly press the mixture down.
  5. Bake crust in preheated oven for 25-30 minutes or until golden brown. Set crust aside to cool.

For the filling:

  1. Combine cornstarch and cool water in a small bowl and stir until smooth and well incorporated.
  2. Combine sugar, cocoa powder, coconut cloud creamer, and salt in a small bowl and whisk to combine.
  3. Add almond milk to a small saucepan over medium heat. Add in the rest of the ingredients and stir or whisk to combine. Stir mixture constantly until it begins to thicken – about 4 minutes.
  4. Once thickened, remove from heat and stir for another 2 minutes. Pour into prepared pie crust and let cool for 5 minutes before putting pie into the fridge (cover with foil).

For the whipped cream:

  1. Place coconut milk in the fridge for 3-4 hours (the coconut cream will separate from the coconut water when cold).
  2. Place metal or glass bowl and mixer attachments in the freezer (this will help the whipped cream hold its shape better).
  3. Scoop out the thickened coconut cream (leaving the coconut water behind) and place into chilled bowl. Beat on high for 3 to 5 minutes until light and fluffy.
  4. Add in the rest of ingredients and beat for another minute until well incorporated.
  5. Spread whipped cream on top of chilled pie. Serve and enjoy!

Side note: you may also put the pie back in the fridge and serve when desired.


Recipe by Ella Titus.

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