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Gluten Free Chocolate Lime Coconut Pie

Gluten Free Chocolate Lime Coconut Pie

One Small Step for Richard, One Large Step For Pudding kind – A Gluten Free Adventure – Part 2

Following his success with the Chocolate Strawberry Semifreddo Richard continues on his mission to show that even the most laziest of kitchen explorers can make pudding with all the Gluten & Dairy Free treats and ingredients so readily available to experiment with.

This week he has chosen to combine our Natural Coconut Yoghurt with the Deeply Decadent Chocolate Pud to create a tasty pie with a biscuit crumb base.

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Does Chocolate, Coconut & Lime work?

After looking at the flavours proving popular with our more demanding consumer, it became a bit of a no brainer. Coconut infused with lime complimenting the Pudology Belgian Chocolate and a sweet crunch of biscuit covers the classic Key Lime Pie with a modern twist using the coconut and Chocolate. Plus it’s Gluten Free & Dairy Free so why wouldn’t you want to try it..!

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Gluten Free Chocolate Lime Coconut Pie

vegan, vegetarian, gluten free, dairy free

Yield: 4 desserts
Prep time: 60 minutes (Split)
Cook time: Freeze for 1 hour

The Ingredients:

150g Pudology Deeply Decadent Chocolate Pudding

100g Pudology Natural Coconut Yoghurt

1 Fresh Lime

120g Vegan Margarine (Crown)

205g Gluten Free Flour

70g Caster Sugar

Directions – Biscuit Base

  1. Mix Vegan Margarine, Gluten Free Flourand Sugar in mixing bowl until fully combined in a cream like texture.
  2. Place in flat baking tray and flatten dough.
  3. Bake for 30 minutes at 240 degrees.
  4. Turn out onto baking rack until completely cooled.
  5. break up and place into mixer on full speed until it resembles breadcrumbs.
  6. Split into 4 and place into each ramekin, flattening into base.
  7. Set aside ready for topping.

Directions – Topping:

  1. Take 150g of Pudology Chocolate Pud and melt on low heat until a glossy consistency.
  2. Pour evenly into ramekins on top of biscuit base and place in freezer to set for 30 minutes
  3. Mix 100g of Pudology Natural Coconut Yoghurt with 2 teaspoons (measure to suit individuals pallet) of lime in a bowl
  4. Put mix into fridge until the chocolate topped base has set.
  5. Remove Ramekins from freezer and top with the Coconut & Lime mix
  6. Place back into freezer for a further 25 minutes.
  7. Once full mix is set (ensuring yoghurt top doesn’t split) place in fridge for 20 minutes to rest before serving.

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This Modern take on the Key Lime Pie is a zesty little number. The hints of coconut and lime compliment the indulgent chocolate nicely and the crumbly buttery-like biscuit base adds texture and some welcome depth.

As with Richard’s previous dessert, this Gluten & Dairy Free pie has the maturity needed for a dinner party but a younger pallet would be more than happy with this sweet treat on their plate!

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