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Strawberry Rhubarb Coconut Crisp Pie

12 INGREDIENTS • 9 STEPS • 1HR

Strawberry Rhubarb Coconut Crisp Pie

Recipe
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
8
us / metric
9-inch Pie Crust
1
9-inch Pie Crust
or Vegan Pie Crust if desired
Rhubarb
2 1/2 cups
Lemon
1
Lemon, juiced
2 tsp juice per 8 servings
Salt
1 pinch
Unsweetened Shredded Coconut
1 1/2 cups
Unsweetened Shredded Coconut
All-Purpose Flour
4 Tbsp
Ground Cinnamon
2 tsp
Ground Cinnamon
Nutrition Per Serving
VIEW ALL
Calories
278
Fat
11.4 g
Protein
2.4 g
Carbs
43.0 g
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Strawberry Rhubarb Coconut Crisp Pie
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author_avatar
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
Cooking InstructionsHide images
step 1
Preheat the oven to 425 degrees F (220 degrees C).
step 2
Chop the Rhubarb (2 1/2 cups) and Fresh Strawberries (3 cups) and place in a large bowl.
step 2 Chop the Rhubarb (2 1/2 cups) and Fresh Strawberries (3 cups) and place in a large bowl.
step 3
Add the Tapioca Starch (2 Tbsp), Granulated Sugar (1/2 cup), Agave Syrup (3 Tbsp), juice from Lemon (1) and Salt (1 pinch) and mix gently. Be careful not to crush the fruit.
step 3 Add the Tapioca Starch (2 Tbsp), Granulated Sugar (1/2 cup), Agave Syrup (3 Tbsp), juice from Lemon (1) and Salt (1 pinch) and mix gently. Be careful not to crush the fruit.
step 4
Prepare your 9-inch Pie Crust (1) and add the filling to it. Spread the filling evenly.
step 4 Prepare your 9-inch Pie Crust (1) and add the filling to it. Spread the filling evenly.
step 5
Combine the Unsweetened Shredded Coconut (1 1/2 cups), All-Purpose Flour (4 Tbsp), Granulated Sugar (4 Tbsp), Ground Cinnamon (2 tsp), Vanilla Extract (1 tsp), and Agave Syrup (2 Tbsp). You'll have a crumbly topping.
step 5 Combine the Unsweetened Shredded Coconut (1 1/2 cups), All-Purpose Flour (4 Tbsp), Granulated Sugar (4 Tbsp), Ground Cinnamon (2 tsp), Vanilla Extract (1 tsp), and Agave Syrup (2 Tbsp). You'll have a crumbly topping.
step 6
Top the fruit with the coconut mixture, making sure the pie is evenly covered with the crisp topping. Cover the pie with tin foil and poke a couple holes in it for venting, and bake for 20 minutes.
step 6 Top the fruit with the coconut mixture, making sure the pie is evenly covered with the crisp topping. Cover the pie with tin foil and poke a couple holes in it for venting, and bake for 20 minutes.
step 7
Remove foil, turn oven to 375 degrees F (190 degrees C) and continue baking for another 40 minutes, or until insides of pie are bubbling and the top is browned and crispy.
step 7 Remove foil, turn oven to 375 degrees F (190 degrees C) and continue baking for another 40 minutes, or until insides of pie are bubbling and the top is browned and crispy.
step 8
Let the pie cool a bit before serving. The longer it cools the less runny the insides will be.
step 8 Let the pie cool a bit before serving. The longer it cools the less runny the insides will be.
step 9
Serve with a scoop of vanilla ice cream and a couple extra strawberries. Enjoy!
step 9 Serve with a scoop of vanilla ice cream and a couple extra strawberries. Enjoy!
Tags
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American
Shellfish-Free
Vegan
Vegetarian
Dessert
Summer
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