Strawberry Coconut Cream Pie
Serves: one 9-inch pie
for the crust
  • 1⅓ cups macadamia nuts
  • 1⅓ cups unsweetened dried coconut flakes
  • 2 tablespoons maple syrup
  • 3 tablespoons coconut oil, plus for oiling the pie dish
  • 1 tablespoon coconut water (from the can used in the coconut cream)
  • pinch of sea salt
for the coconut cream
  • two 13.5 oz cans full fat coconut milk - refrigerated overnight
  • 2 teaspoons arrowroot powder
  • 1⅓ cups cashews - soaked for 2-4 hours
  • ½ cup unsweetened dried coconut flakes
  • ΒΌ cup plus 2 tablespoons maple syrup
  • 2 teaspoons vanilla extract
  • pinch of sea salt
  • 2 tablespoons neutral coconut oil
for the strawberry topping (adapted from At Home in The Whole Food Kitchen)
  • ½ cup plus 1 teaspoon apple juice
  • 1½ teaspoons agar-agar flakes
  • ½ teaspoon arrowroot powder
  • about 3 cups small to medium strawberries - hulled and halved for medium sz
  • 1 teaspoon coconut sugar
  • 1 teaspoon vanilla extract
  • coconut flakes - for garnish (optional)
to make the crust
  1. Place the macadamia nuts in the freezer 30 minutes prior to making the crust. Put the chilled macadamia nuts and coconut flakes into the bowl of a food processor and pulse to achieve rice-sized pieces.
  2. To the food processor, add the maple syrup, coconut oil, coconut water (from the separated can of coconut milk to be used for the coconut cream) and salt, and pulse until the mixture is well-combined and sticking together.
  3. Prepare a 9-inch pie pan by oiling it thoroughly. Spoon the crust into the dish and press it against the bottom and sides to create an even crust. Place in the freezer while making the filling, or at least 30 minutes.
to make the coconut cream
  1. Remove the cans of coconut milk from the refrigerator and open them, the coconut fat should be accumulated at the top of the cans. Scoop out the fat from one can and half of the fat from the second can into a small saucepan. Melt and bring to a simmer over medium low heat.
  2. Meanwhile, combine the arrowroot powder with 3 teaspoons of the remaining coconut water from one of the cans in a small bowl and stir to combine. Pour the arrowroot mixture into the simmering coconut fat and stir until the mixture thickens slightly. Remove from the heat and set aside.
  3. Combine the cashews, dried coconut, 1⅓ cups of the coconut water remaining in one of the cans, maple syrup, vanilla and salt in an upright blender and blend until smooth. Add the thickened coconut fat, followed by the coconut oil and blend to incorporate.
  4. Take the crust out of the freezer and pour the coconut filling into the crust. Put the pie in the refrigerator while preparing the strawberries.
to make the strawberry topping
  1. Combine ½ cup apple juice and agar-agar in a small sauce pan. Bring to a boil over high heat, lower the heat to a simmer and cook for 5 minutes, or until all the agar flakes are dissolved.
  2. In the meantime, combine the arrowroot with the remaining apple juice in a small bowl and slowly drizzle it over the simmering apple juice, whisking until the mixture thickens slightly. Remove from the stove and cover.
  3. Combine the strawberries with coconut sugar and vanilla in a medium bowl and toss to combine. Pour the warm agar juice mixture over the strawberries and toss gently but quickly to coat.
  4. Remove the coconut cream pie from the refrigerator and top it with the strawberries. Refrigerate until the pie sets, preferably overnight. Serve sprinkled with coconut flakes, if using, slice and serve. Store covered and refrigerated.
If you don't feel like following the recipe for the strawberry topping, you can make a simpler one. Either mix the strawberries with a bit of sugar and let them sit to macerate, then top, or just top with really good fresh strawberries if you can find them.
Recipe by Golubka Kitchen at