Choco-Coconut Pie by ABUELITA™ with chocolate filling, whipped cream, raspberries, mint, and shredded coconut.

Choco-Coconut Pie

Official ABUELITA™
Choco-Coconut Pie
Recipe Info - Skill Level
Level
Easy
Recipe Info - Prep Time
Prep 
20 min
Recipe Info - Cook Time
Cook 
40 min
Recipe Info - Serving Size
Servings
8 servings

The taste of chocolate and coconut is heavenly, especially when combined in this creamy, decadent Choco-Coconut Pie.

Choco-Coconut Pie from Official ABUELITA™ brings together the rich flavors of chocolate and coconut in a creamy, decadent creation. This delightful dessert starts with a luxurious filling made with NESTLÉ® TOLL HOUSE® Baking Cocoa and NESTLÉ Media Crema, ensuring a smooth and indulgent texture. The signature touch comes from the NESTLÉ ABUELITA Authentic Mexican Hot Chocolate Drink, grated finely to infuse the pie with its unique, comforting taste.

Garnished with fresh raspberries, mint sprigs, and shredded coconut, this pie not only looks inviting but also offers a burst of freshness with each bite. The whipped cream adds a fluffy, sweet contrast, enhancing the overall experience.

Perfect for a dessert or any special occasion like Valentine's Day or a birthday, this easy recipe is a guaranteed crowd-pleaser. Requiring minimal effort, it's an accessible dessert for all skill levels, making it an ideal choice for those looking to impress without the stress. Whether you're celebrating a holiday or simply craving something sweet, the Choco-Coconut Pie from Official ABUELITA™ is the perfect way to indulge.

Ingredients

Key Ingredients

A can of Media Crema table cream with a blue label featuring strawberries, a bowl of macaroni, and cream.

Media Crema

(7.6 oz. Can)
A yellow hexagonal box with the Abuelita logo, red designs and the words "HECHO EN MÉXICO."

Mexican Hot Chocolate - 6 Tablets

(6 Tabs)

Make It

Step 1

Preheat oven to 325° F.

Step 2

Combine breadcrumbs, 3/4 cup coconut, butter, 2 tablespoons sugar and cocoa in medium bowl. Press onto bottom and up side of 9-inch deep-dish pie plate.

Step 3

Beat cream cheese and 3/4 cup sugar in large bowl until smooth. Beat in media crema, Abuelita, eggs, remaining 1/4 cup coconut and flour. Pour mixture into prepared crust.

Step 4

Bake for 40 to 50 minutes or until center is set when jiggled. Cool completely on wire rack. Refrigerate until chilled completely.

Step 5

Drizzle pie with jam. Garnish each slice with a raspberry, mint sprig and shredded coconut. Place each slice on a bed of whipped cream before serving.

Ingredients

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