Lately, I am loving cold, creamy desserts because the heat this summer has been intense, and this Strawberry Coconut Freezer Pie is an amazing treat to have at the end of a long day working in this hot weather! Refreshingly sweet from the strawberries and super smooth from the coconut milk, this Strawberry Coconut Freezer Pie is also grain free, vegan, and raw!
My husband, Jake, really likes the So Delicious coconut milk strawberry ice cream, and when I was creating the recipe for this Strawberry Coconut Freezer Pie, I was doing my best to imitate the ice cream flavor. If I do say so myself, I like the pie better!
Also, for the coconut milk in the recipe, as there are many different kinds of coconut milk available, I used a full can of Native Son Forest Simple Organic Coconut Milk. I love this brand’s simple coconut milk because it does not have any additives, thickeners, or other weird ingredients like guar gum.
Additionally, I made the Strawberry Coconut Freezer pie using a ten ounce bag of organic frozen strawberries from Whole Foods, that I thawed before blending in the recipe, but the recipe can also be made using fresh strawberries! All you have to do is weigh out ten ounces of cored and sliced strawberries and follow the recipe instructions as normal.
If you try this recipe, let me know! I would love to see your comments and ratings on this recipe. In addition, you can tag photos of your dishes for me to see on Instagram using #shalomhomestead.
Best wishes and shalom, friends!
- ¾ cup raw pecans
- ½ cup raw walnuts
- 14 Medjool dates, pitted
- 10oz bag frozen strawberries, thawed (can use 10oz fresh)
- 1 (13.5oz) can coconut milk
- ½ cup coconut butter
- ¼ cup coconut oil, melted
- 10 Medjool dates, pitted
- In a food processor, pulse the pecans and walnuts until a coarse flour forms.
- Next, add the pitted dates and process until a thick, well combined dough forms, about 30-45 seconds.
- Pour the dough into a glass pie pan and gently press to form a crust. I start in the center of the dish and evenly work my way to the edges.
- Place the crust in the refrigerator to chill while working on the pie filling.
- In a high-speed blender, place the strawberries, coconut milk, coconut butter, coconut oil, and pitted dates and blend until smooth, stopping to stir as needed.
- Pour the pie filling into the crust, smooth the top, and place the pie in the freezer to harden at least 6 hours or overnight.
- Let thaw a few minutes at room temperature, slice and serve!