Strawberry Coconut Pie
A fruity and creamy strawberry coconut pie with a hints of coconut and lemon, perfect for summer gatherings and those who love fresh, flavorful desserts.
Ingredients
Instructions
- Thaw frozen sliced strawberries, reserving the liquid.
- To the reserved juice, add water to make 3/4 cup.
- Heat the strawberry juice mixture to a boil.
- Add strawberry gelatin and sugar, stirring until dissolved.
- Add 1/2 cup cold water and chill until the mixture reaches the consistency of unbeaten egg whites.
- Fold in the flaked coconut, evaporated milk, and lemon juice into the chilled gelatin mixture.
- Pour the filling into the graham cracker crumb crust.
- Sprinkle toasted flaked coconut on top before serving.
Tips & Substitutions
For a lighter version, you can substitute sugar with a sugar alternative like stevia or erythritol. If you prefer fresh strawberries, use about 2 cups, chopped, instead of frozen. Make sure to chill the gelatin mixture thoroughly for better texture. Toast the coconut flakes in a dry skillet for extra flavor, but watch them closely to prevent burning.
Serving Suggestions
This pie is best served chilled. Garnish with fresh strawberries or a dollop of whipped cream for added flair. It pairs beautifully with Graham Cracker Pecan Pie for a delightful dessert spread. Serve alongside a light fruit salad or a refreshing scoop of sorbet for a complete meal.
Storage & Reheating
Store any leftover Strawberry Coconut Pie in an airtight container in the refrigerator for up to 3 days. If you want to freeze it, wrap it tightly in plastic wrap and then in aluminum foil for up to a month. Thaw in the refrigerator before serving. Avoid refreezing after thawing.
Nutrition & Diet Analysis (per serving)
Each serving of Strawberry Coconut Pie contains roughly 640 calories, with 3g protein, 136g carbohydrates, and 12g fat. It is a good source of vitamin C (15% of the Daily Value) and dietary fiber (14% of the Daily Value). It also contributes 4g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh strawberries instead of frozen?
Yes, you can use fresh strawberries in this recipe. About 2 cups of chopped fresh strawberries will work well. Just make sure to adjust the liquid measurements accordingly and enjoy the fresh flavor they bring to the pie.
How can I make this pie dairy-free?
To make a dairy-free version, substitute evaporated milk with a non-dairy milk such as coconut milk or almond milk. Check that the gelatin you are using is also dairy-free. This will maintain the pie's creamy texture while keeping it suitable for a dairy-free diet.
What can I use instead of a graham cracker crust?
If you prefer a different crust, you can use a pre-made pie crust or make a crust from crushed nuts and dates for a gluten-free option. A shortbread cookie crust can also add a delightful flavor that complements the pie's filling.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).