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RECIPE
12 INGREDIENTS 9 STEPS 1hr

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.
Strawberry Rhubarb Coconut Crisp Pie Recipe | SideChef
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.
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
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For every order you place, SideChef is contributing towards ending hunger in America.
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
1hr
Total Time
$1.82
Cost Per Serving

Ingredients

Servings
8
US / METRIC
1
9-inch Pie Crust
or Vegan Pie Crust if desired
2 1/2 cups
2 Tbsp
Tapioca Starch
1/3 cup
Agave Syrup
1/2 Tbsp
1 pinch
1 1/2 cups
Unsweetened Shredded Coconut
1/4 cup
1/2 Tbsp
Ground Cinnamon
Save Time,
Shop Ingredients
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Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

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CALORIES
359
FAT
15.4 g
PROTEIN
2.8 g
CARBS
53.6 g

Cooking Instructions

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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 3
Add the Tapioca Starch (2 Tbsp) , Granulated Sugar (1/2 cup) , Agave Syrup (3 Tbsp) , Lemon Juice (1/2 Tbsp) , 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 5
Combine the Unsweetened Shredded Coconut (1 1/2 cups) , All-Purpose Flour (1/4 cup) , Granulated Sugar (1/4 cup) , Ground Cinnamon (1/2 Tbsp) , 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 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 9
Serve with a scoop of vanilla ice cream and a couple extra strawberries. Enjoy!

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Nutrition Per Serving
Calories
359
% Daily Value*
Fat
15.4 g
20%
Saturated Fat
11.5 g
57%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
53.6 g
19%
Fiber
6.2 g
22%
Sugars
31.9 g
--
Protein
2.8 g
6%
Sodium
66.6 mg
3%
Vitamin D
--
--
Calcium
44.0 mg
3%
Iron
0.9 mg
5%
Potassium
251.0 mg
5%
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