Coconut Cream Strawberry Pie

Serves many Prep Time 15 minutes   Cook Time 15 minutes   Rated: Print

Videos

A light, creamy tart that’s perfect for summer entertaining, naturally gluten and dairy free.

This Coconut Cream Custard PIE (or tartlets as in this case) with Fresh Strawberries is a dreamy dessert that ticks all the boxes: silky smooth, subtly sweet, completely dairy free and gluten free. The coconut custard filling is rich and luscious, yet light enough to enjoy on a warm day, while the crisp gluten free crust gives just the right amount of crunch. Topped with a layer of juicy, fresh strawberries, this tart is the ultimate balance of flavour and texture. Whether you’re catering for special dietary needs or simply love coconut desserts, this recipe is one to bookmark for gatherings, dinner parties, or a weekend treat.

I originally created this recipe as one big dessert, but it is way easier to maneuver as mini pies or tartlets. A pie defined is usually a pastry crust filled with some sort of fruit, meat, cheese or vegetable filling and topped with either another crust, or some cream…or not! As is the case with most definitions…there are exceptions to every rule and if you look at a Pecan pie, there is no top crust, nor cream, (unless being consumed in my house, in which case there is invariably cream!) So this is a Coconut Cream Custard 'Pie', topped with strawberries and without a traditional crust and is therefore gluten free. You could make a vegan version by replacing the eggs with cornflour (cornstarch for my American friends!) and it would actually look a little whiter and therefore prettier. I also toyed with the idea of a raw version, as this crust will work really well as a raw crust. Just place into freezer instead of the oven and it will hold together quite well. Then instead of cooking filling, blend with all ingredients omitting eggs and adding in their place 40g coconut oil. Replace sugar and or honey with maple syrup and voila…raw! Now don’t say I don’t cater to everyone! Really….

 

Need

Do

1  

Preheat oven to 200ºC.

2  

Place all crust ingredients into Thermomix bowl and blend 20 sec/speed 8.

3  

Press into 21cm flan tin with removable base or several tartlet cases. (I only made 4) Bake 7 minutes or until golden and fragrant…(OR place in freezer if making raw version.)

4  

Cool slightly.

5  

Meanwhile, to make filling place all ingredients except strawberries into Thermomix bowl and cook 8 min/80ºC/speed 4. Cool slightly before proceeding.

6  

Pour custard into prepared crust. Cool completely before topping with sliced strawberries (and decorate with edible flowers...I am now growing them, which is why they are on everything!)

7  

Serve with whipped coconut cream if you wish.

Tenina Holder is a wife, mother of five and grandmother of nine, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once! 

More Sweets

See all Sweets in Collection