This Strawberry Coconut Pie is made up of a crispy cookie case, filled with delicious creamy coconut custard, and laced throughout with juicy strawberries.

Creamy Strawberry Coconut Pie. This Strawberry Coconut Pie is made up of a crispy cookie case, filled with delicious creamy coconut custard, and laced throughout with juicy strawberries.

This is a DELICIOUS sweet pie!

The base and sides are made up of a cookie crust, and the filling...well... you have a wonderful combination of strawberries and coconut, one of my favourite combinations!


The colour is a gentle strawberry pink, and this is because I have used fresh strawberries and NO colourings or artificial ingredients to make it 'pink'. I have relied on the natural colours of the fruits themselves.

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The filling is a smooth, creamy, and semi-soft 'pudding', firm enough to hold on its own, yet soft enough to make it feel so luxurious and creamy. The consistency is a pure delight to eat!

reamy Strawberry Coconut Pie.
This Strawberry Coconut Pie is made up of a crispy cookie case, filled with delicious creamy coconut custard, and laced throughout with juicy strawberries.

You will need

a deep pie dish measuring 22cm / 8 inch diameter. My pie dish was 4 cm / 1 1/2 inches deep.

Prep Time

15 minutes

Cook Time

NIL

Yield

8 servings

Ingredients

The Base and sides

10 oz or 300 g Digestive biscuits or Graham crackers, crushed very fine.
1/2 cup or 100 g melted butter
** You can also use a ready-baked 8 inch pie crust, instead of a cookie base.

The filling

4 oz or 125 g Cream Cheese
7 fl oz or 200 ml Whipping Cream, divided
3 teaspoons of powdered sugar.
1 cup or 150 g Pureed strawberries. fresh or frozen. (hold back a few for decoration if you wish)
Some toasted or untoasted coconut for the topping

The custard

1/3 Cup or 65 g Sugar**
2 Tablespoons Cornstarch
Pinch of salt
2 Cups or 470 ml Coconut Milk
2 Egg Yolks, beaten
2 Teaspoons Vanilla Extract

**Adjust the sugar to your taste

Instructions

Make the Base

1. Crush the digestives/cookies by placing them in a blender or a bag and use a rolling pin to bash them until they are really fine.

2. In a plastic bowl (large enough to hold the crushed cookies) microwave the butter at 15 second intervals until melted.


3. Place the crushed cookies in the butter and combine really well.


4. Line the bottom of your springform pan with parchment and grease the base & sides, then place the cookie mix into the pan, and push down as much as possible, covering the base and the sides as in the photo. Be a little patient here and make sure you can compact the mix as firm as possible otherwise it will fall apart later.

Creamy Coconut and Strawberry Pie, preparing cookie base


5. Place in the freezer whilst you make the filling

Make the filling

  1. Make the custard first by taking a saucepan, add the sugar, cornstarch, salt, and coconut milk. Stir so there are no lumps and bring to a gentle boil, stirring all the time. As soon as it boils, remove it from heat.
  2. In a bowl, add the egg yolks and lightly beat. Then slowly pour in half of the milk mixture, stirring as you pour.
  3. Return the bowl mixture to the saucepan and bring to a gentle boil, stirring all the time until it starts to boil.
Thick jello/custard

At this point, have a little taste to see if you have the amount of sweetness to your liking.

If you need more, simply add a tablespoon of sugar at a time and taste as you go along. Remove from heat, stir, then transfer to a bowl to cool.

4. Puree the strawberries and set aside. Save a couple of whole ones for decoration if you wish.

5. In a small pan, toast your coconut, tossing until golden brown. Keep an eye as they burn very fast! Then set aside to cool. I chose not to toast the coconut for my pie.

6. When the coconut custard has cooled, add the cream cheese and use a spatula to mix it all in really well. The custard will be a little stiff at first but it will loosen so don't worry!

7. Add the pureed strawberries to the custard mix now, and mix them in well.

8. Use an electric whisk and whip up the cream until stiff peaks, adding 3 teaspoons of powdered sugar to the cream.

When whipped, gently fold HALF of the whipped cream into the custard mix using a spatula. Try not to beat it or be rough as you will lose all that lovely air you just whisked in! Now for the fun part!

9. Add the lovely creamy filling to the pie case, then add the other HALF of the whipped cream. Sprinkle all over with your toasted coconut and refrigerate of minimum 4 hours, overnight is better!

Creamy Coconut and Strawberry Pie, showing filling and topping layers

We'd love to hear from you and what you thought of our post. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!

Notes:

  • This is quite a ‘soft’ pie, in that the filling will not firm up like Jello. It will hold nicely, but you do need to take care when slicing it.
  • If you are worried it has not set enough to make sharp slices, place in the freezer 1 -2 hours before you wish to cut. Once cut, you can allow the slices to reach room temperature.
  • Do not add more fruit than the amount I have advised as this will make the pie not set due to the liquid content in the fruit. The measures I have given in this recipe will ensure your pie is firm enough to hold, and be creamy, but not ‘rubbery’ or sloppy. You will see from the photos it is firm enough to just ‘hold’ and has a delicious soft creamy texture without the feeling of eating jelly or rubber!
Creamy Strawberry Coconut Pie.
This Strawberry Coconut Pie is made up of a crispy cookie case, filled with delicious creamy coconut custard, and laced throughout with juicy strawberries.

Recipe Card

Creamy Coconut and Strawberry Pie. Fresh tasting and oh so delicious! No bake too.

Creamy Strawberry and Coconut Pie

Yield: 8
Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes

Creamy Strawberry Coconut Pie.
This Strawberry Coconut Pie is made up of a crispy cookie case, filled with delicious creamy coconut custard, and laced throughout with juicy strawberries.

Ingredients

The Base

  • 10 oz or 300 g Digestive biscuits or Graham crackers, crushed very fine.
  • 1/2 cup or 100 g melted butter
  • You can also use a ready baked 8 inch pie crust, instead of a cookie base.

The filling

  • 4 oz or 125 g Cream Cheese
  • 7 fl oz or 200 ml Whipping Cream, divided
  • 3 Teaspoons powdered sugar.
  • 1 cup or 150 g Pureed strawberries. fresh or frozen. (hold back a few for decoration if you wish)
  • Some toasted or untoasted coconut for the topping

For the custard:

  • 1/3 Cup or 65 g Sugar**
  • 2 Tablespoons Cornstarch
  • Pinch of salt
  • 2 Cups or 470 ml Coconut Milk
  • 2 Egg Yolks
  • 2 Teaspoons Vanilla Extract
  • **Adjust the sugar to your taste

Instructions

The Base

  1. Crush the digestives / cookies by placing in a blender or a bag and use a rolling pin to bash them until they are really fine.
  2. In a plastic bowl (large enough to hold the crushed cookies) microwave the butter at 15 second intervals until melted.
  3. Place the crushed cookies in the butter and combine really well.
  4. Line the bottom of your springform pan with parchment and grease the base & sides, then place the cookie mix into the pan, and push down as much as possible, covering the base and the sides as in the photo. Be a little patient here and make sure you can compact the mix as firm as possible otherwise it will fall apart later.
  5. Place in the freezer whilst you make the filling.

The filling

    1. Make the custard first by taking a saucepan, add the sugar, cornstarch, salt, and coconut milk. Stir so there are no lumps and bring to a gentle boil, stirring all the time. As soon as it boils, remove it from heat.

    In a bowl, add the egg yolks and lightly beat. Then slowly pour in half of the milk mixture, stirring as you pour.
    Return the bowl mixture to the saucepan and bring to a gentle boil, stirring all the time until it starts to boil.

    At this point, have a little taste to see if you have the amount of sweetness to your liking.

    If you need more, simply add a tablespoon of sugar at a time and taste as you go along.

    Remove from heat, stir, then transfer to a bowl to cool.

    2. Puree the strawberries and set aside. Save a couple of whole ones for decoration if you wish.

    3. In a small pan, toast your coconut, tossing until golden brown. Keep an eye as they burn very fast! Then set aside to cool. I chose not to toast the coconut for my pie.
    4. When the coconut custard has cooled, add the cream cheese and use a spatula to mix it all in really well. The custard will be a little stiff at first but it will loosen so don't worry!
    5. Add the pureed strawberries to the custard mix now, and mix them in well.
    6. Use an electric whisk and whip up the cream until stiff peaks, adding 3 teaspoons of powdered sugar to the cream. When whipped, gently fold HALF of the whipped cream into the custard mix using a spatula. Try not to beat it or be rough as you will loose all that lovely air you just whisked in! Now for the fun part!
    7. Add the lovely creamy filling to the pie case, then add the other HALF of the whipped cream. Sprinkle all over with your toasted coconut and refrigerate of minimum 4 hours, overnight is better!

Notes

  • This is quite a 'soft' pie, in that the filling will not firm up like Jello. It will hold nicely, but you do need to take care when slicing it.
  • If you are worried it has not set enough to make sharp slices, place in the freezer 1 -2 hours before you wish to cut. Once cut, you can allow the slices to reach room temperature.
  • Do not add more fruit than the amount I have advised as this will make the pie not set due to the liquid content in the fruit. The measures I have given in this recipe will ensure your pie is firm enough to hold, and be creamy, but not 'rubbery' or sloppy.
  • You will see from the photos, it is firm enough to just 'hold' and has a delicious soft creamy texture without the feeling of eating jelly or rubber!
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 767Total Fat: 56gSaturated Fat: 36gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 121mgSodium: 404mgCarbohydrates: 62gFiber: 3gSugar: 33gProtein: 8g

Nutrition information isn’t always accurate

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