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Strawberry Coconut Cream Pie

40
by: Lindsay Grimes
June 14, 2016 (Updated: March 2, 2022)
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Strawberry Coconut Whipped Cream Pie
Make this easy no bake Strawberry Coconut Cream Pie for a light, summery dessert! It has a nutty, gluten free crust, creamy center, and juicy strawberries!

I have never felt the berry season quite like this year. Berries have been CALLING my name, like never before. While blackberries and raspberries have been increasing their appearances in my home, our staple is strawberries.

Strawberry Coconut Cream Pie

We had a BBQ with my parents last weekend and my mom brought the smallest, most adorable, sweetest strawberries ever! I’m pretty sure I devoured the whole container (they were small!!) and towards the end of the night someone was like, “I’ll have some straw… oh…”

You snooze you loose.

A little birdie told me today is national strawberry shortcake day. So, I made a strawberry pie. I had all intentions of calling this recipe “Strawberry Shortcake” until I realized there was zero cake happening and it’s allll about the whip. So Whipped Strawberry Pie it is 🙂

Strawberry Coconut Whipped Cream Pie

Here’s how you make this strawberry shortcake inspired whipped cream pie! Once it is cold it kind of tastes like ice cream cake and SCREAMS summer!!

In your food processor, pulse the pecans and almond flour until chunky. Mine got pretty smooth, but pulse for 10-30 seconds until desired consistency. 

I think it would be AMAZING with a chunky crust!

Add the agave nectar until it balls up. 

Strawberry Coconut Whipped Cream Pie

Grease a pie tin with coconut oil or ghee and press the crust into the bottom and around the sides. I really recommend using a pie pan that has a bottom you can press up to remove it from the sides. Spread it out evenly across the bottom.

Place the crust in the fridge while you work on the whip. 

Add your chilled cream to a large mixing bowl. The key to this is to make sure your coconut cream is really chilled and only scoop the white solid from the can, leaving behind the translucent milk. Use a handheld mixer to begin whipping it on high for about 3 minutes. Add the vanilla and agave and continue to whip for another minutes until creamy.

Place the whipped cream on top of the crust and spread it evenly. Arrange the strawberries on top of the whipped topping. Place in the freezer for about 30 minutes or chill in the fridge until ready to serve!

Strawberry Coconut Whipped Cream Pie

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

Recipe

Strawberry Coconut Cream Pie

Make this easy no bake Strawberry Coconut Cream Pie for a light, summery dessert! It has a nutty, gluten free crust, creamy center, and juicy strawberries!

Recipe by:Lindsay Grimes
5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
Prep: 10Cook: 30Total: 40
Print recipe Rate recipe Pin Save recipe
Servings: 1 1x

Ingredients

Crust:

  • 2 cups whole pecans
  • 1 cup blanched almond flour
  • 4 tablespoons agave nectar

Topping:

  • 2 cups unsweetened coconut cream (you can also use heavy whipping cream*)
  • 1/4 teaspoon vanilla extract
  • 2 tablespoons agave nectar
  • 1 cup strawberries, stems removed and sliced

Instructions

  1. In your food processor, pulse the pecans and almond flour until chunky, about 10-30 seconds until desired consistency.
  2. Add the agave nectar until it balls up.
  3. Grease a pie tin with coconut oil or ghee and press the crust into the bottom and around the sides. I really recommend using a pie pan that has a bottom you can press up to remove it from the sides.
  4. Spread the nutty crust out evenly across the bottom.
  5. Place the crust in the fridge while you work on the whip.
  6. Add your chilled cream to a large mixing bowl.
  7. The key to this is to make sure your coconut cream is really chilled and only scoop the white solid from the can, leaving behind the translucent milk.
  8. Use a handheld mixer to begin whipping it on high for about 1-2 minutes.
  9. Add the vanilla and agave and continue to whip for another minute until creamy.
  10. Place the whipped cream on top of the crust and spread it evenly.
  11. Arrange the strawberries on top of the whipped topping.
  12. Place in the freezer for about 30 minutes or chill in the fridge until ready to serve!

Tips

*If using heaving whipping cream, you’ll need to whip it for about 2 – 3 minutes longer than the instructions for the coconut cream.

Nutrition Info:

  • Serving Size: 8
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Enjoy! xo

Make this easy no bake Strawberry Coconut Cream Pie for a light, summery dessert! It has a nutty, gluten free crust, creamy center, and juicy strawberries! thetoastedpinenut.com #thetoastedpinenut #strawberryrecipe #strawberries #strawberrypie #glutenfreepie #veganpie #vegan #glutenfree #coconutcream #coconutwhippedcream

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15 no bake desserts

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  1. Allie @ Miss Allie's Kitchen says

    Posted on 6/17/16 at 11:03 pm

    Wait I didn’t realize how easy this is. I’m totally obsessed. I spy anthro plates…LOVE

    Reply
  2. Cassie says

    Posted on 6/19/16 at 2:17 pm

    SO sad that I missed strawberry shortcake day! 🙁 BUT I do love strawberries too–this summer they are super sweet and juicy! I can probably eat a whole pint of them. Anyways, this cake looks great, and it would disappear faster than those strawberries themselves, I bet!

    Reply
  3. AvatarLindsey Hanka says

    Posted on 5/5/17 at 3:30 pm

    Family favorite! Everyone gets so excited when they see me making this!9

    Reply
    • Lindsay says

      Posted on 5/5/17 at 3:31 pm

      Yay!! I love that!! xo

      Reply
  4. AvatarLisa says

    Posted on 6/2/19 at 2:24 pm

    Hey! Can I leave this in the fridge longer than 30 minutes, or should I take it out and place in fridge?  I’m not ready to serve it (taking birthday girl out to eat first). Just leave in freezer?

    Reply
    • Lindsay says

      Posted on 6/7/19 at 7:03 pm

      I’d just leave it in the freezer until you’re ready to dig in. Hope you guys love it!! xo

      Reply
  5. AvatarJamie Williamson says

    Posted on 5/25/20 at 5:55 pm

    This looks so delicious! Heading to the store to pick up pecans and another can of coconut cream. Thoughts on adding chia seeds to the coconut cream? I’m always looking for a way to use them. Maybe I’ll experiment next round.

    Reply
    • Lindsay Grimes Freedman says

      Posted on 8/5/20 at 4:18 pm

      It may be fun to add the chia seeds to the crust!! Let me know how it goes! xo

      Reply

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Lindsay

Nice to Meet You!

I’m Lindsay - cookbook author, blogger and chocolate lover! If gluten-free desserts are your jam, you’re in the right place! I live in south Jersey with my family and new puppy Roxie! Some of my favorite things are oat milk lattes, sunny days and warm, gooey chocolate chip cookies.

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