Prep Time: 20 minutes
Cook Time: 25 minutes
Chill Time: 2 hours
Total Time: ~2 hours 45 minutes
Servings: 8 slices
Category: Dessert
Cuisine: American
About This Recipe
The Creamy Strawberry Coconut Pie is a luscious dessert that combines a buttery crust, creamy coconut filling, and a fresh strawberry topping. It’s tropical, fruity, and indulgent—perfect for summer gatherings or holiday tables.
Why You’ll Love This Recipe
- Tropical twist with coconut cream.
- Fresh strawberries add brightness and color.
- Make-ahead friendly—chills beautifully in the fridge.
- Crowd-pleaser for parties and family dinners.
Ingredients
For the Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup shredded coconut (unsweetened)
- 1/3 cup melted butter
- 2 tablespoons sugar
For the Filling
- 1 cup coconut milk (full-fat)
- 1/2 cup heavy cream
- 1/2 cup sugar
- 3 tablespoons cornstarch
- 1 teaspoon vanilla extract
- Pinch of salt
For the Topping
- 2 cups fresh strawberries, hulled and sliced
- 2 tablespoons sugar
- 1 tablespoon lemon juice
- Whipped cream (optional)
Equipment
- Mixing bowls
- Saucepan
- Whisk
- 9-inch pie pan
- Refrigerator
Instructions
Step 1 – Make Crust
Mix graham crumbs, shredded coconut, sugar, and melted butter. Press into pie pan. Bake at 350°F (175°C) for 8–10 minutes. Cool completely.
Step 2 – Prepare Filling
In saucepan, whisk coconut milk, cream, sugar, cornstarch, vanilla, and salt. Cook over medium heat until thickened (5–7 minutes). Pour into cooled crust. Chill 2 hours until set.
Step 3 – Strawberry Topping
Mix sliced strawberries with sugar and lemon juice. Let sit 10 minutes to release juices. Spoon over chilled pie.
Step 4 – Serve
Top with whipped cream if desired. Slice and enjoy!
