I am so obsessed with this pie.
And this is coming from the biggest self-proclaimed pie-hater.
Oh yeah, I went there. Pie. Hater.
It’s a crust thing! I hate crust. The filling is always fantastic – bright and fruity, sweet and fluffy, soft and creamy. What’s not to love about filling?
But the crust. That flavorless, odd-textured bottom is just something I’ve never enjoyed. I realize crust is actually some people’s favorite part of the pie.
I also realize that those people are crazy.
Crust just always gets in the way of the real star of the whole pie equation.
I don’t need no flakey bits all up in my filling.
So it’s kind of amazing that I love this pie as much as I do. Mark can attest to the fact that I’ve eaten a few bites of it hanging over the kitchen sink, straight from the knife, like some sort of pie-crazed animal.
I now understand the whole pie hype. Get hype, friends. Ya’lls gonna love this one.
We start with the crust. This crust is completely raw, free from refined sugars, gluten free, and vegan. And it requires only three ingredients. I love this kind of crust. It’s made from medjool dates, cashews, and shredded coconut and man oh man is it tasty. Because of the coconut and cashews, it doesn’t just taste like straight-up dates. It’s chewy, nutty, and sweet, so it’s the perfect texture to break up the soft fluffiness of that TO.DIE.FOR filling.
Speaking of, this stuff might just be what dreams are made of. We’re essentially making a coconut whipped cream out of coconut cream (full-fat coconut milk works too!), maple syrup, and vanilla extract. It’s ridiculously fluffy and light, yet it’s super rich and creamy. It’s very possible that I was licking the spatula, whisk, and bowl clean between photographs. Strawberry Coconut Cream Pie-crazed animal right here.
And then, the toppings. Because a dish is only as good as its toppings, right?! I picked up some B-E-A-UTIFUL strawberries from Trader Joe’s the other day, so I sliced and diced them and tried to make them look pretty. I’m clearly no pie decorating expert, so you do you and make it look however you want. I also topped it with some toasted coconut (5-minute step-by-step tutorial here!), fresh mint, and grated dark chocolate because why the heck not. I think some fresh blueberries would be GORGEOUS here, and I’m totally making this for my family over the 4th of July weekend doing that very thing!
Between the coconut whipped cream filling and the fresh strawberries on top, this totally reminds me of the strawberries and whipped cream I so fondly remember from my childhood. We always had these two in the fridge during the summer months, and we’d often pair them with angel food cake (SO good).
This pie is so light and refreshing, and SO dang easy to make – it just SCREAMS summer! Enjoy, friends!
PrintStrawberry Coconut Cream Pie (Vegan)
- Prep Time: 10 mins
- Total Time: 10 mins
- Yield: 8-10
Ingredients
- 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
Instructions
- 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.
Notes
*If you can’t find coconut cream (I find mine at Trader Joe’s near the salsas), feel free to use TWO cans of full-fat coconut milk. Refrigerate the cans overnight. Remove the cans from the fridge the next day, flip the cans over, and open them from the bottom. Pour out the liquid and save for another use. Scoop the coconut cream (the thick white stuff), and use it in place of the coconut cream in this recipe.
**The crust isn’t all that sturdy, so I found that it was easiest to pull the pie out of the pan using the plastic wrap, and then balance it on my hand, removing the plastic wrap in the process. You could even place it on a flat surface, and then carefully slide the plastic wrap out from underneath.
P.S. Let me know if you give this Strawberry Coconut Cream Pie (or any of my recipes!), and tag me on Instagram or Facebook (@fooduzzi) so I can see your beautiful creation!
This is SO amazing. And I loveee your photos Alexa! Holy crapola. I have something similar going up Wednesday ;) ’tis the season! -Coconut cream is the best and that crust sounds to-die-for. I had two pieces of my creation for lunch the day I shot it, so I feel your animal-like tendencies. Luckily I was by myself, ha!
Thanks so much, Ashley! I can’t wait to see your creation :)
Better than when I was a kid. Only used one can of organic coconut milk 13.5 oz can. Probably did not drain the dates enough. Next time I am going to try to blend by hand after I have chopped everything. YUMMY, my go to for dessert.
Winter strawberries are jusssst starting to pop up at the farmer’s market so I totally need to save this recipe to make when they get a little cheaper! YUM!
Woo hoo! Definitely give it a try, Kristy! :)
Hi! I’m from Europe, and I couldn’t quite figure how much coconut cream you need for the filling…
1, 14 oz? 114 oz? 14 oz? I’m so sorry about this silly confusion but i tried researching it and i couldn’t figure it out:) I can’t waitttt to make this for my vegan friends! Thank u! The recepie looks soo good!!
I totally with you— I’m not a huge pie fan— but this, THIS looks incredible! I’ve been literally rolling in strawberries lately too, so I just may have to try this soon :)
Oh I hope you try it, Liz! It’s my new fav :)
Can you make ahead? Do we leave it in the freezer
Wow! I’m dreaming of strawberries now. I’m sorry I don’t understand you…pie crust is amazing. :P
Hahaha I totally understand – my dad is the exact same way. This raw crust is much more my speed ;)
This looks so yummy I can’t even handle it…we’d always eat strawberries, Cool Whip, and Angel food cake too! That was our “treat” when I was younger, but I always had a greater Cool Whip to cake ratio ;)
haha totally agreed! That’s actually what this filling reminds me of – Cool Whip! It’s beyond my favorite thing ;)
Strawberries and cream all the way! This is stunning!
:) Thank you so much, Rachel! I totally agree – you just need strawberries in the fridge this time of year!
Alexa, this pie is absolutely gorgeous! I definitely feel you on loving the filling more. I could just spoon cheesecake filling without even baking it. ;) This looks like the most refreshing pie for summer!
Thanks, Emilie! It’s ridiculously refreshing and satisfying for summer :)
This is absolutely gorgeous. And so funny you say that, but I’m not a huge fan of pie because of the filling. I LOVE the crust! But sometimes to me the fillings are slimy! LOL I’m so weird. I really want to try this, so healthy yet delish!
Haha I totally understand – my dad is the same way. But thanks for the recipe love! :) I hope you can try it soon!
Like Christina, I am a fan of the crackling crust of pies, less of the fillings, but I enjoy more and more raw desserts.
Same here! Raw desserts are quickly becoming some of my favorite go-tos :)
This is so pretty and looks so delicious!
Thank you so much, Shannon! It tastes even better than it looks ;)
Oh – this looks so good. I am going to add blueberries to the top along with the strawberries for 4th of July. Can’t wait!
LOVE that idea! I might add raspberries into the mix next time, too :)
Looks absolutely amazing! So delicious!
Thanks so much, Anna! It’s so refreshing for summer!
This looks and sounds so delicious! :) Love that you made a vegan version of a summer fave!
:) Thank you SO much, Laura! I’m pretty tickled with the outcome!
These are dried dates that you soak? Or fresh ones? Sorry I haven’t used them as a sweetener before.
No problem! I used fresh medjool dates that I get from Costco. :) You can also try and find the “Natural Delights” medjool dates – I’ve seen those in my local grocery stores.
This looks delish! Can I sub another nuts for the cashews? My husband is allergic :(
Hey, Tanya! Thanks so much :) Of course you can! Almonds, walnuts, pecans…they should all work! Swapping out the cashews will definitely change the flavor of the crust a bit, but I think it’ll be delicious with any nut you choose. Let me know if you give it a try!
Yum! This looks amazing! We just got so many strawberries from the farmers market and this looks like the perfect recipe for them!
Totally! I’m swimming in strawberries right now and I LOVE it.
This is so beautiful and simple! I love it! Yay for strawberry season on the horizon. The photos are gorgeous too :) First time here, I’ll be back!!
:) Thank you SO very much, Deryn! I’m glad you stopped by, and I’m thrilled you’ll be back!!
Making this for my vegan book club tomorrow. Does it taste best the day it’s made or will it still be good if I make a day ahead?
That sounds so fun! This recipe is definitely fine after sitting in the fridge for a day :) Let me know how everyone likes it!
I would like to try this,however I am a bit sceptical about the crust, would you suggest leaving it in the oven for a few minutes?
Hey, Adrian! Great question. I’ve had quite a few people make this as-is, and they haven’t had any trouble with the crust. I’d just recommend freezing it completely before pouring in the filling if you’re worried about it :) Let me know what you decide!
Hi Alexa….should i serve the pie half Frozen or the freezer part is just too set the pie ?
I’m making it with mixed fruits (in season,blueberry,strawberry and raspberry…) server with a sirup made with raspberry beer réduction ( a dare from a Vegan friend…)….i’ ll givre you My thouhts on the pie sunday…Thks for the recepi it looks great !!!!
Hey, Marc! Great question. You stick the pie in the freezer for an hour to set the filling, and then transfer it to the fridge to store. It should be the texture of a thick cool whip! And I’m pretty much obsessed with your raspberry beer reduction idea!! Let me know how it goes :)
Hi again Alexa….your Pie was a hit….texture ,freshness,taste,easiness (not sûre its an english Word ,but it Works )….à great recipe….the beer réduction was a good add on to the pie ,brought an other Level of taste.sweet but bitter lots of raspberry flavor….worked well….Happy to have tried it…surely à Summer désert to be made…tanks again for the recipe !!
Hey, Marc! Thanks so much for the feedback – I’m thrilled you liked this recipe! :) I’m with you; I just love how fresh and simple it is!
Hi Alexa,
This sounds delicious! I’m going to make it next weekend. You may be able to use a springform pan (used for cheesecakes) as it has a removable side and skip the Saran Wrap. Probably just have to run a knife around the side before you remove it.
Barb
That sounds like a great idea, Barb! This pie is still fairly soft, so you might want to add a few Tbsp. coconut oil to the cream part to stiffen it up for your springform pan. Let me know how it goes :)
I’m a “sugaraholic” and even tjough it dosen’t use sugar I loved it made it twice and will make it many more times I am trying to cut back on my sugar and hope to get off of it so this will be a big help. Thank you.
This makes me so so happy, Mary! So glad you liked it :) It’s one of my faves!
Hey,
I’m going to try this recipe as soon as possible, it looks delicious ? Can I sub de maple syrup with agave syrup?
Yep! Should work a-okay!
This Vegan Strawberry Coconut Cream Pie was absolutely amazing!!! I am not Vegan. I made this for my brother when he came in from out of state to visit. He absolutely loved it. The crust was delicious and paired so nicely with the coconut cream. Very light, creamy and fluffy after a meal. I followed your recipe exactly as written. I toasted the coconut and added broken bits of chocolate on top. Definitely a keeper. Easy and quick dessert. Tasted like I slaved all day making this.
LOVE! So glad you guys liked this, Cindy!
I know this thread is three years old, but just read this today, June 23, 2019. I can’t fibd medjool dates so I only have a bag of pitted Dole dates. Would I still have to boil these to make them into crust with the coconut and cashews ?
I would! Just to make sure they’re gooey enough to blend :)
Very tasty! Best friend’s new boyfriend is intensely allergic to butter and milk so this was a great sweet treat for him. He said it was the best dessert he’s had in recent years! I did adjust the crust though and made my tried and true toasted graham cracker/pretzel crust. It was a salty compliment to the creaminess of the coconut. 8 gram crackers + 1 cup of salted pretzel twists in the food processor. Add 6 TB of butter (this time subbed for 4.5 TB of canola oil for my friend) and 3 TB of honey. Put it in a tart pan and bake it for 10 minutes, then pop in the freezer to cool while you make the coconut filling.
yay! So glad to hear it was a hit!
Absolutely delicious! I felt like it wasn’t going to be enough filling, so I doubled it and it was perfect.
My store has unsweetened coconut cream, and one that is presumably sweetened with higher calories and fat. Which do you recommend? thanks!
I’d recommend trying the unsweetened!
Please let me know if I can make this a day in advance. Do I keep it in the freezer
This is delicious but I can’t find the nutritional information. Could you send this to me.
These strawberry coconut cream pie seems delicious , super excited to try these , thank you for sharing this one with us.