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    Home | Recipes | All Desserts

    Strawberries Coconut Cream Pie

    By Adriana Harlan | 16 Comments | Published: Jun 28, 2013 · Modified: Dec 15, 2020

    Recipe Reviews
    5 from 3 reviews

    This easy no bake Strawberries Coconut Cream Pie is topped with fresh strawberries and drizzled with dark chocolate, in a dark chocolate almond crust. This is a dessert of pure decadence! (Gluten-free, Paleo)

    round plate with paleo strawberry coconut cream pie with one slice cut out and topped with slices of fresh strawberries

    Inspired by my Coconut Cream Pie recipe, I decided to create a similar dessert but with a dark chocolate crust and a creamy strawberry coconut custard.

    The crust is a delicious combination of chocolate, almonds and pecans, while the filling is a light, healthy blend of coconut milk, unsweetened shredded coconut and vanilla extract.

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    Strawberry Coconut Cream Pie

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    5 from 3 reviews
    Recipe by Adriana Harlan
    Servings :8 (2 5-inch pies)
    Prep :35 minutes mins
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    Ingredients

    Crust:

    • ½ cup dates, about 6 large medjool dates
    • ⅓ cup pecans, chopped
    • ½ cup blanched almond flour
    • 4 tablespoons raw cacao powder
    • ½ teaspoon vanilla extract

    Coconut Cream:

    • 1 can (13.5oz) full fat coconut milk
    • 1 large egg
    • 3 tablespoons arrowroot powder
    • 3 tablespoons raw honey
    • ½ teaspoon vanilla extract
    • ½ cup unsweetened shredded coconut
    • ⅛ teaspoon fine himalayan salt
    • 1 cup fresh strawberries
    To see the brands I use, click each ingredient above or visit my Amazon shop.

    Instructions
     

    Crust:

    • Remove pit from dates and process in a food processor until a creamy paste forms.
    • Mix the date paste with the chopped pecans, almond flour, cacao powder and vanilla extract.
    • Spread the mixture on the bottom and sides of two 4.75-inch removable bottom tart pans.

    Coconut Cream:

    • In a saucepan, whisk together the coconut milk, egg, arrowroot powder, honey and salt.
    • Heat the mixture slowly over medium heat, stirring constantly until it thickens.
    • Let mixture cool for 5 minutes, mix in the vanilla extract and shredded coconut and pour over the crust.
    • Refrigerate until set. Garnish with fresh strawberries and melted dark chocolate.

    Notes

    Recipe makes two 4.75 inch Strawberry Coconut Cream Pies. Cover and store in the refrigerator.

    Nutrition per serving

    Calories: 287.4kcalProtein: 4.9gFat: 21.9gSaturated Fat: 13.7gSugar: 14.4gFiber: 3.9gCarbohydrates: 23.8gNet Carbs: 19.9g

    *This post may contain affiliate links and as an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy for more details.

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    About Adriana Harlan
    Hi I'm Adriana, a chocoholic who recreates classic desserts using clean, wholefood ingredients so you can indulge more healthfully. Meet Adriana →

    *Gluten-free, Paleo, Vegan dessert recipes*

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