Coconut cream pie oats: A simple and delicious dessert to try this week

This tasty, dairy-free dessert was a finalist recipe at the innocent Ireland dairy-free cook off. Here’s how to make it.

A personal-sized, dairy-free coconut cream pie… we’ll take them all!

This super simple dessert was a finalist at innocent Ireland’s dairy-free cook off, commended for its creativity and top-marked taste by the judges, including Irish foodie influencer Roz Purcell.

Created by Charlie, a Dublin-based vegan and vegetarian food blogger, the recipe mixes oats, syrup, vanilla and coconut in a creamy, layered cup – best served as a delicious dessert or a breakfast treat.

“Coconut cream pie has always been one of my favourite desserts,” he said. “So I thought why not try and make it into one of my favourite breakfasts.

“So here is coconut cream pie overnight oats.”

Coconut cream pie oats

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Ingredients

1/2 cup of oats
1/2 cup of coconut milk
3-4 tbsp of desiccated coconut (roasted)
1 tbsp of coconut cream
1 tbsp of maple syrup
A pinch of salt
A dash of vanilla

Method

Begin by roasting the desiccated coconut in the oven at 180 degrees Celsius until it is lightly toasted (about 3-5 minutes).
In a large bowl add the oats, coconut milk, coconut cream, maple syrup, salt and a dash of vanilla. Mix really well to ensure it is smooth.
Once the coconut is toasted, sprinkle half of the coconut through the mixture and leave some aside for layering in between or as a topping.
Carefully spoon the mixture into a glass or jar. Finish with some extra coconut cream smoothed across the top with a sprinkle of coconut.
Allow it to rest in the fridge overnight or for at least 2-4 hours.