Name: Strawberry Coconut Cream Pie Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 cups whole pecans; 1 cup blanched almond flour; 4 tablespoons agave nectar; 2 cups unsweetened coconut cream (or heavy whipping cream*); 1/4 teaspoon vanilla extract; 2 tablespoons agave nectar; 1 cup strawberries, stems removed and sliced

Looking for a dessert that feels like summer vacation in every bite? Meet the Strawberry Coconut Cream Pie: a no-bake, gluten-free treat with a nutty crust, clouds of creamy coconut, and a crown of juicy fresh strawberries. It’s the dessert I crave when picnics and patio parties call for something that’s as easy to make as it is gorgeous on the plate. One slice and you’ll be hooked, too!

Strawberry Coconut Cream Pie Recipe - Recipe Image

Ingredients You’ll Need

This pie isn’t just stunning, it’s also built on a handful of simple but superstar ingredients. Each one brings something special, whether it’s texture, flavor, or that perfect pop of color. Gather these goodies and get ready to dazzle your taste buds!

Pecans: Rich, buttery pecans form the nutty base of the crust, giving every bite a tender crunch and unforgettable flavor.
Blanched Almond Flour: Leafy lightness blends into the crust, keeping it gluten-free without sacrificing taste or texture.
Agave Nectar: This natural sweetener binds the crust together and adds a gentle honey-like sweetness throughout the pie.
Unsweetened Coconut Cream: True tropical decadence! Spoon out only the solid cream for the silkiest, dreamiest layer.
Vanilla Extract: Just a hint makes the creamy topping fragrant and warm.
More Agave Nectar: Another swirl adds subtle sweetness, complementing the coconut instead of overpowering it.
Fresh Strawberries: Sliced ripe strawberries pop with juicy color and flavor, making the whole pie come alive.

How to Make Strawberry Coconut Cream Pie

Step 1: Make the Nutty Crust

Start by tossing the pecans and almond flour into your trusty food processor. Give them a few good pulses—just enough to break the pecans into chunky, rustic pieces while blending with the almond flour. Drizzle in the agave nectar and pulse again until the mixture begins to come together in a soft, slightly sticky ball.

Step 2: Press the Crust

Lightly grease your pie tin with coconut oil or ghee. Pour in your nutty crust and use your fingers or a spatula to press it evenly across the bottom and up the sides. A removable-bottom pie pan works wonders for getting neat slices later. Stash the crust in the fridge so it can firm up while you whip up the creamy filling.

Step 3: Prepare the Coconut Cream Whip

Grab your can of chilled coconut cream, making sure to scoop out only the thick white part for the best results (save the leftover liquid for smoothies!). In a large bowl, whip the cream with a handheld mixer on high speed for about 1-2 minutes. Add the vanilla and agave, then continue mixing until it’s luxuriously thick and billowy. If you’re using heavy whipping cream instead, mix for 2-3 extra minutes—the payoff is a supremely smooth topping!

Step 4: Fill and Finish

Spoon the fluffy coconut cream onto your chilled crust, spreading it all the way to the edges. Now for the fun part: arrange the sliced strawberries in lovely overlapping circles or go wild with your own decorative pattern. The vibrant red pops wonderfully against the snowy cream. Place the entire pie in the freezer for a quick chill (about 30 minutes) or keep it in the fridge until you’re ready to wow your friends and family.

How to Serve Strawberry Coconut Cream Pie

Garnishes

The finishing touches are where you can let your creativity shine! Sprinkle on a handful of toasted coconut flakes, a swirl of extra agave nectar, or even a few tiny mint leaves. These simple add-ons enhance both the look and the flavors of your Strawberry Coconut Cream Pie.

Side Dishes

This pie is bright and refreshing, so it pairs beautifully with equally light side dishes. Consider serving it with a crisp fruit salad, a citrusy sorbet, or a few gluten-free shortbread cookies for a sweet, snackable spread that makes any occasion feel extra special.

Creative Ways to Present

Make single-serve versions by assembling the Strawberry Coconut Cream Pie in mason jars or dessert glasses—adorable and picnic-ready! You can also swap in a tart pan for a more elegant, dinner-party vibe, or use mini tart shells for a bite-sized dessert bar.

Make Ahead and Storage

Storing Leftovers

If by some miracle you have pie leftover, simply cover it tightly with plastic wrap and store it in the fridge. The Strawberry Coconut Cream Pie will stay fresh and dreamy for up to 3 days, maintaining its creamy texture and juicy fruit topping.

Freezing

Want to savor your pie a little longer? Pop any leftovers into the freezer, ideally in an airtight container. For peak freshness and flavor, enjoy within two weeks. Let it thaw in the fridge for a few hours before serving—no one will ever guess it was frozen!

Reheating

This pie is best enjoyed chilled, so there’s no need to reheat. If you’ve frozen slices, just move them to the fridge a few hours ahead of time, then dig in once they’re perfectly creamy again.

FAQs

Can I make Strawberry Coconut Cream Pie with other berries?

Absolutely! Blueberries, raspberries, or even a medley of your favorite summer berries can be swapped in for a twist on the classic strawberry flavor.

Is there a vegan option for this pie?

Yes, this recipe is already dairy-free when made with coconut cream, and if you use agave nectar and a vegan-friendly pie pan, it’s completely vegan too!

What if I don’t have a food processor?

No worries! You can finely chop the pecans by hand and combine all crust ingredients in a bowl. It might take a little elbow grease, but the results will still be delicious.

Can I prepare Strawberry Coconut Cream Pie in advance?

Definitely! Assemble the pie the night before, keep it covered in the fridge, and garnish with strawberries right before serving for maximum freshness and wow factor.

How can I get my coconut cream to whip properly?

Chill the can overnight, and only use the solid white part—leave out any liquid. This ensures a thick, creamy whip that holds its shape beautifully on the pie.

Final Thoughts

If you’re after a dessert that’s easy, stunning, and packed with fresh flavor, give this Strawberry Coconut Cream Pie a try. It’s a tried-and-true favorite in my kitchen, and I can’t wait for it to become yours too. Enjoy every forkful—sunshine not required!