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!

Red, White and Blue Coconut Berry Pie {vegan, gluten free and paleo} from Hungry Healthy Girl

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!

Red, White and Blue Coconut Berry Pie {vegan, gluten free and paleo} from Hungry Healthy Girl

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.

Red, White and Blue Coconut Berry Pie {vegan, gluten free and paleo} from Hungry Healthy Girl

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Coconut Berry Pie (a healthy treat for Fourth of July celebrations)

Yield: 8 slices

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 14 oz can coconut milk, full fat {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 tbsp fresh lemon juice
  • 1/8 cup xylitol {or other sugar substitute} 1-2 tbsp honey or maple syrup would also work {adding a sweetener is totally optional, I actually don't think it makes that much difference and isn't really needed} {do not add, if making paleo}

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.
Author: Kim Lee
Serving: 1g, Calories: 215kcal, Carbohydrates: 25.6g, Protein: 4.6g, Fat: 7.6g, Saturated Fat: 3.5g, Fiber: 4.1g, Sugar: 20.6g

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You can find a great tutorial for whipping coconut milk from Angela at ohsheglows.com.

Red, White and Blue Coconut Berry Pie {vegan, gluten free and paleo} from Hungry Healthy Girl

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!