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!

Prep: 10Cook: 30Total: 40
Servings: 1 1x



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


  • 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


  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!


*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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