Strawberry Coconut Cream Pie Vegan Recipes

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STRAWBERRY COCONUT CREAM PIE (VEGAN)



Strawberry Coconut Cream Pie (Vegan) image

Provided by Alexa [fooduzzi.com]

Time 10m

Number Of Ingredients 10

THE CRUST:
a heaping ¾ cup (about 11) medjool dates, pitted and soaked in hot water for 5 minutes, then drained completely
3/4 cup raw cashews, roughly chopped (raw almonds work too!)
1/4 cup shredded unsweetened coconut
THE FILLING & TOPPING:
1 14-oz. can coconut cream, refrigerated overnight*
2 Tbsp. maple syrup
splash pure vanilla extract
1 lb. strawberries sliced and diced (see photos)
for topping: toasted coconut, fresh mint, grated dark chocolate

Steps:

  • Prepare the crust: Place drained dates, cashew pieces, and coconut in a food processor, and process until the mixture can easily be squeezed into a ball.
  • Line an 8-inch round cake pan with plastic wrap (you'll want some overhang so you can remove the pie later). Dump date-cashew-coconut mixture into the center and flatten it with your fingers, pressing up the sides of the pan slightly. Place in the freezer to set.
  • Prepare the filling: Remove coconut cream from the fridge. Scoop out the solid white part and place it in the bowl of a stand mixer (a hand mixer would work, too!). Add maple syrup and vanilla, and whip until combined, smooth, and fluffy, about 1-2 minutes. It should form stiff peaks.
  • Assemble: Remove crust from the freezer. Pour the filling on top, smoothing out the top with a spatula. Set in the freezer for 10 minutes.
  • Remove from freezer and top with strawberries, toasted coconut, mint, and chocolate. Place back in the freezer for 1 hour.
  • Remove from freezer and carefully remove the pie from the pie pan and plastic wrap.** Place on a plate, cut, and serve. Store covered in the fridge.

THE BEST STRAWBERRY COCONUT PIE



The Best Strawberry Coconut Pie image

This pie combines two of my favorite's..a coconut crust filled with a beautiful strawberry filling. It's easy and delish!!! I got this recipe from a lady at a Strawberry festival, if you like coconut and strawberries..you will love this. Pie is a beautiful pink and white when finished and makes an impressive presentation.

Provided by Country Cook in Okl

Categories     Pie

Time 45m

Yield 1 9 inch pie, 6-8 serving(s)

Number Of Ingredients 8

2 1/2 cups flaked coconut
1/3 cup clarified butter
1 (10 ounce) package frozen sliced strawberries
3/4 cup sugar
1 ounce unflavored gelatin
1/2 cup cold water
2 teaspoons lemon juice
1 cup whipped cream

Steps:

  • Combine coconut and butter in a small bowl. Put in a 9 inch greased pie pan and press to bottom and up the sides. Bake at 300 for 30-35 mins or until golden brown. Cover edges of crust with foil loosely to prevent over baking. Cool crust on wire rack.
  • Combine strawberries and sugar in a large bowl and let stand 15 minutes In a small saucepan sprinkle gelatin over cold water and let stand for 1 minute. Cook and stir over medium heat until gelatin is dissolved. Stir in lemon juice. Pour into strawberry mixture. Cool to room temperature. Fold in whipped cream. Pour into crust. Refrigerate for at least 4 hours before slicing. Top each slice with a fresh strawberry and sprig of mint at presentation if you desire.

Nutrition Facts : Calories 420.4, Fat 22.4, SaturatedFat 16.6, Cholesterol 34.7, Sodium 104.3, Carbohydrate 53.3, Fiber 2.2, Sugar 50.5, Protein 5.7

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