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Almond Joy Pudding Pie

Coconut Cream Pie meets Almond Joy bars in this creamy, dreamy dessert! Make this indulgent Almond Joy Pudding Pie and treat your family to a tropical escape. Try now!

This Almond Joy Pudding Pie is a creamy, dreamy dessert that combines the best of tropical flavors with the richness of chocolate and nuts. With toasted coconut, crunchy almonds, and dark chocolate chips, every bite is a indulgent treat that will leave you wanting more of this coconut cream-filled goodness.

Ready Time

40 mins


7 servings


  • 1 cup unsweetened almond milk
  • 1/2 cup granulated sugar
  • 2 tablespoons unsweetened shredded coconut
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1/2 cup unsweetened coconut cream, chilled
  • 1/4 cup unsalted butter, softened
  • 1 1/2 cups heavy cream
  • 1/2 cup sliced almonds, toasted
  • 1/4 cup dark chocolate chips
  • 1/4 cup shredded coconut, toasted


Preheat your oven to 350°F (180°C). In a medium saucepan, whisk together the almond milk, sugar, unsweetened shredded coconut, and salt.

Cook over medium heat, whisking constantly, until the sugar has dissolved and the mixture is hot but not boiling.

Remove the saucepan from the heat and stir in the vanilla extract and almond extract. Let it cool to room temperature.

In a blender or food processor, blend the cooled mixture with the unsweetened coconut cream until smooth.

In a separate bowl, whip the softened butter until light and fluffy. Gradually add the heavy cream, whipping until stiff peaks form.

Fold the whipped cream mixture into the coconut cream mixture until well combined.

Stir in the toasted sliced almonds, dark chocolate chips, and toasted shredded coconut. Pour the mixture into a 9-inch pie dish, smoothing the top with a spatula.

Cover and refrigerate for at least 2 hours or overnight.

Chill until set, then serve and enjoy your delicious Almond Joy Pudding Pie!


For a creamier pudding, make sure to chill the unsweetened coconut cream in the refrigerator overnight before using it.

To toast the sliced almonds and shredded coconut, simply spread them on a baking sheet and bake in a preheated oven at 350°F (180°C) for 5-7 minutes, or until lightly browned and fragrant.

If you find that your whipped cream isn’t forming stiff peaks, try chilling the bowl and beaters in the freezer for about 10 minutes before whipping.

When preparing the pie, make sure to smooth the top with a spatula to prevent air pockets from forming.

Tightly cover and refrigerate the pie for at least 2 hours or overnight to allow the flavors to meld together and the pudding to set.

This pie is best served chilled, so refrigerate it until just before serving.

You can garnish with additional toasted almonds and shredded coconut, if desired.

Nutrional Value

  • Calories: 420
  • Total Fat: 34g
  • Saturated Fat: 24g
  • Cholesterol: 60mg
  • Sodium: 50mg
  • Total Carbohydrates: 25g
  • Dietary Fiber: 2g
  • Sugars: 18g
  • Protein: 4g
Almond Joy Pudding Pie
Almond Joy Pudding Pie

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