Chocolate Caramel Coconut Pie

This pie is best described as delicious, gorgeous, seductive and irresistible. It’s best served warm to help bring out the caramel flavour & perfectly matched with some fresh crisp berries that cut through the sweetness.

Prep time: 20 minutes
Cook time: 50 minutes or until set
Serves: 4 people


  • 2 sheets Pampus short crust pastry, defrosted
  • 1/2 cup dairy free chocolate chips or cooking chocolate chopped
  • 1/2 cup shredded coconut
  • 3/4 cup brown sugar
  • 1 cup maple syrup
  • 3 eggs
  • 4 tablespoons Nuttelex original, melted
  • Pinch of salt


  1. Preheat oven to 170 degrees celsius, fan forced.
  2. Grease four, 12cm loose bottom tart pans & line with pastry.
  3. Scatter chocolate & coconut over bottom of the pie shells then place on a flat baking tray
  4. Whisk together the sugar, maple syrup, eggs, Nuttelex, & salt then pour the mixture evenly between the pie’s.
  5. Place in the oven & bake until the filling is set, 40 -50 minutes should be enough. If needed you can cover them loosely with foil to stop the coconut from burning. They are meant to be a dark golden brown colour though.
  6. Cool for 15 minutes before serving with fresh berries.


  • This recipe could easily be adapted for the gluten intolerant by using gluten-free pastry.

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