Coconut Berry Pie (a healthy treat for Fourth of July celebrations)
The fourth of July is less than a week away, so it’s time to finalize the menu for any festivities that you may have going on!
I don’t really have a Fourth of July tradition. Sometimes we spend the day and evening cooking out and swimming with extended family, sometimes we hang out at home, grill burgers and pop fireworks. My town has an absolutely beautiful firework show, so that’s always a must and wherever the day ends up taking us, delicious summer foods, like this Coconut Berry Pie, HAVE to be part of the plan!
What’s on your menu for the Fourth of July? I’m assuming there may be steaks or burgers and possibly chips and dip on the menu, but how about a summery dessert? In my opinion, a summer dessert needs to feature summer fruits and, of course, it needs to be light. Who wants to be sitting around in a bikini eating heavy brownies or cupcakes? I have the PERFECT recipe for your Independence Day celebrations!
This coconut berry pie is certain to please a crowd. It’s vegan and gluten free; so no worries about whether or not your uber healthy vegan neighbor will be able to eat it….she can. Also, this pie doesn’t have that “healthy” taste….even your husband’s meathead friends will devour it! 😉 The best part is you won’t be slaving away in the kitchen creating this masterpiece. It only takes about 20 mins {hands on time} to put together and it can actually be made the night or day before all of your festivities begin.
Coconut Berry Pie (a healthy treat for Fourth of July celebrations)
Ingredients
For crust:
- 1 cup raw walnuts, halves and pieces (any nut works)
- 1 cup unsweetened finely shredded coconut, if you're not a coconut fan, you can use another 1/2-1 cup of walnuts
- 10 medjool dates, pitted
For filling:
- 1 can coconut milk, full fat (14 oz), {Using full fat coconut milk is a MUST. I used Trader Joe's coconut cream.}
- 1 cup diced fresh strawberries
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- 1 tsp lemon zest
- 3 tablespoon fresh lemon juice
- 1/8 cup xylitol {or other sugar substitute} 1-2 tbsp honey or maple syrup would also work*
Instructions
- Refrigerate coconut milk overnight. *This is crucial!* Chill your mixing bowl and beaters in the freezer.
- Preheat oven to 350 degrees. Process walnuts and coconut in the food processor for about 20 seconds. Transfer to a small bowl and pulse pitted dates in the food processor for about 20 seconds. Add nut/coconut mixture into the food processor with dates and process for an additional 20 seconds. Transfer mixture to a 9-inch pie plate and firmly press the crumbly date mixture into the plate using your fingers. Bake crust at 350 degrees for 8-10 mins. Once crust has baked, allow it to cool completely before pouring the filling in. I cool mine in the freezer or fridge.
- While the crust is baking, combine berries with xylitol or sugar substitute or honey (if using), lemon zest and lemon juice in a medium bowl.
- After crust has cooled, take coconut milk out of the fridge and flip it over {this allows for all of the liquid to be at the top of the can and you can easily discard of it}. Discard of liquid (you may want to use this liquid in smoothies) and scoop out the hardened milk into your chilled mixing bowl. Use your chilled beaters to whip the coconut milk until it is fluffy, for a minute or two.
- Gently add berries to whipped coconut milk and stir to combine. Pour mixture into crust and freeze for about 2 hours to get everything good and set. After the initial 2 hours of freezing, the pie can be stored in the fridge until right before you're ready to serve. The pie will keep well in the fridge for at least 3 days....that's how long mine lasted without being eaten. I think it would be fine for about a week, though.
Notes
Did you make this recipe?
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You can find a great tutorial for whipping coconut milk from Angela at ohsheglows.com.
Something to think about….
Do you have a Fourth of July tradition?
What’s on the menu for your July 4th celebration?
Favorite pie? ….Go!
Even though I’ve been counting down days until my birthday (july 10), I totally didn’t even realize that the 4th was next Thursday! My heavens, has this year not been flying by or what?! 🙂
As usual, such an awesome & delicious looking recipe! Plain and simple, you rock!
Awww….you’re too sweet, Jessie! Happy early b-day!
Holy cow that looks heavenly!! Thanks for sharing this one 🙂 Yum!
Thanks, Jan!
Mmmm… that looks so good! We don’t actually have any plans as of yet for the 4th. I’m not really that into it and my hubby’s birthday is the day before so we usually celebrate by having a bbq with friends.
I can sprinkle this deliciousness over my smoothie in the morning 😉
This screams summer! I love how refreshing it looks.
Thanks, Alisha!
Well, no 4th for us up here in Canada 😛 But celebrations or not, this pie is definitely an awesome summer dessert. I have to admit that I’m not crazy about pies, but I like them a lot more when copious amounts of cream are involved. I’m going to have to check out that coconut whipped cream…
I’m thinking that the coconut whipped cream would even be delicious as an oatmeal topping!
Okay this sounds amazing! What a perfect summer treat for the fourth without lots of added sugar and calories. I love anything with coconut!
Thanks, Nicole! I love anything coconut too and the whipped coconut milk with berries is really yummy!
This sounds so yummy!
Thanks, Jessie!
I don’t have any July 4th traditions either. This year I will be with my family as they get ready for my brothers wedding so its going to be a good one. Love this recipe.
Thanks, Reba! Preparing for a wedding definitely will be fun!!
No Fourth of July traditions over here…since I’m over in Canada 😉
But, I go to a big BBQ every year for Canada day which is always fun!
This looks like the perfect holiday treat, and I could totally make it Canada worthy – just minus the blueberries:)
I think that it would be just as good without the blueberries! 😉
I seriously cannot believe that it is almost the 4th of July!! Where is this year going??
What a festive pie for the 4th! I like all sorts of pies–apple and pumpkin are my top ones, though!
Apple and pumpkin are tops on my list too!
Gorgeous pie!! Wow, I would love to serve that at a 4th of July party. And I love the ingredient list, too. Definitely Pinning this recipe!
Thanks, Olivia! Hope you get a chance to give it a try!
We usually have a cookout with steamed crabs and corn on the cob for the forth of July. My favorite pie is pumpkin! Anytime of the year
Another awesome recipe for me to pin! THANKS!!
Look yummy!!! Pinning 🙂
Thanks for linking up to #RECIPEFRIDAY!
Okay, so I want that now!
I follow your blog so I’ve been dying to try this recipe for the 4th!!! 🙂 I happen to have a can of coconut cream from TJ’s in my pantry….do I use the entire can or do I use it like coconut milk as you posted above? (I bought the coconut cream a few months ago and didn’t know what to do w/ it until now!) Thanks so much and enjoy your blog!!! I’ve been a crossfit, paleo eating girl now for 10 months! Love your recipes!
Thanks so much, Amy! You will use the whole can, except for the liquid part. Put the whole can in your fridge tonight. In the morning flip the can over, open it and spoon out the hardened part into your mixing bowl. Leave the liquid part in the bottom of the can…you can discard it or use it in a smoothie.