Vegan Coconut Mud Pie

If this isn’t your first time visiting my blog I’m sure you realized by now that I changed my blog name and web address. I changed the name to something I feel better defines my blog and it’s contents. I don’t think “Health Conscious Housewife”,  as cute as it was,  explained what my blog is about, I never blogged about housewifey things nor am I technically a “housewife” any longer.

I think this will be a good change but I am currently just as scared as I am excited, because 1.) Change scares me & 2.) I spent the last year marketing my blog as Health Conscious Housewife, and now I kinda feel like I’m starting all over.

To celebrate these new changes I’m sharing my newest most favorite dessert recipe; Vegan Coconut Mud Pie. It is;

Chocolatey

Coconuty

Creamy

Cold

&

Nutty

If you try this recipe, don’t forget to let me know what you think! Leave a comment below,  on Facebook, or snap a pic of your results and tag #healthconsciouskitchen on Instagram.

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Layer # 1

2 Cups Unbleached All Purpose Flour

8 oz Vegan Butter, softened

2 Cups pecan pieces

Layer #2

1 Cup Organic powdered sugar

8 oz vegan cream cheese style spread (I use Daiya brand)

1 Cup unsweetened Coconut flakes

1/4  Cup Coconut milk

Layer #3

2 3.9oz boxes Chocolate Pudding mix (Jell-o brand is unintentionally Vegan)

2 1/2 Cups Coconut milk

Layer #4

2 13oz Cans Full-fat Coconut milk, refrigerated overnight

1 Teaspoon Vanilla

Topping (optional)

1/4 Cup Unsweetened Coconut flakes, Toasted (directions how to toast below)

Directions:

  1. Mix flour, and pecan pieces with softened vegan butter. Press into a 9×13 glass baking dish. Bake at 350°F for  15 minutes. Set aside to cool.
  2. If topping pie with toasted coconut flakes, spread 1/4 cup coconut flakes onto a cookie sheet lined with parchment, bake at 350°F for 2-3 Minutes or until lightly browned. Set aside.
  3. Cream powdered sugar, vegan cream cheese, 1 cup unsweetened coconut flakes, and coconut milk together until smooth and creamy. Spread on top completely cooled pecan crust.
  4. Using a mixer, whip chocolate pudding mix with coconut milk on high speed until thickened. Pour and spread over layer #2.
  5. Scoop chilled coconut milk fat out of the top of the cans *try not to scoop up a lot of the clear liquid at the bottom* and add to a mixing bowl along with vanilla extract, whip until soft peaks form. Spread over layer #3.
  6. Sprinkle toasted coconut flakes on top.
  7. Refrigerate at least 1 hour before cutting and serving.

Serves: 10-12

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Enjoy!

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