Name: Strawberry Rhubarb Coconut Crisp Pie
Total time: PT3600.0S
Yield: 8
Ingredients: 1 9-inch Pie Crust; 2 1/2 cup Rhubarb; 3/4 cup Granulated Sugar; 2 tablespoon Tapioca Starch; 5 tablespoon Agave Syrup; 1 Lemon; 1 pinch Salt; 1 1/2 cup Unsweetened Shredded Coconut; 1/4 cup All-Purpose Flour; 1 1/2 teaspoon Ground Cinnamon; 1 teaspoon Vanilla Extract; 3 cup Fresh Strawberry

Strawberry Rhubarb Coconut Crisp Pie

4.5

2 ratings

The mixture of the tart rhubarb and the sweet strawberries was just what I was hoping it would be. It was sweet and tart with a crisp crumble crust.

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Girl Eats Greens

I specialize in simple, always vegan & often gluten-free recipes made in a teeny tiny kitchen without fancy appliances. Because being healthy should be easy and accessible for everyone.

http://www.girleatsgreens.com

The mixture of the tart rhubarb and the sweet strawberries was just what I was hoping it would be. It was sweet and tart with a crisp crumble crust.

1HR

Total Time

$1.93

Cost Per Serving

Ingredients

Servings

US / Metric

9-inch Pie Crust

or Vegan Pie Crust if desired

2 1/2 cups

3/4 cup

2 Tbsp

1/3 cup

Lemon, juiced

2 tsp juice per 8 servings

1 pinch

Salt

1 1/2 cups

Unsweetened Shredded Coconut

1/4 cup

All-Purpose Flour

plus 1 Tbsp

1/2 Tbsp

Ground Cinnamon

1 tsp

Vanilla Extract

3 cups

Fresh Strawberries

Nutrition Per Serving

VIEW ALL

Calories

278

Fat

11.4 g

Protein

2.4 g

Carbs

43.0 g

Add to plan

Strawberry Rhubarb Coconut Crisp Pie

Save

Girl Eats Greens

I specialize in simple, always vegan & often gluten-free recipes made in a teeny tiny kitchen without fancy appliances. Because being healthy should be easy and accessible for everyone.

http://www.girleatsgreens.com