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    Home / Desserts / Strawberry Coconut PopTart

    Strawberry Coconut PopTart

    Published: Jun 4, 2020 Modified: Mar 1, 2022 by Jillian This post may contain affiliate link. This blog generates income via ads

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    strawberry coconut poptart on a wooden board with strawberries beside it

      I was recently inspired by a friend's comment on my last dessert post.  I was told my Almond Cookies Tart with Fruit reminded them of a poptart.  Consequently, here is my version of a giant poptart :).  Maybe it isn't exactly the best replica of one, but it was the closest I could get.  Growing up my favorite flavored poptart was always the strawberry ones so low and behold I incorporated strawberries.  The crust is super delicious too.  The pure maple syrup gives it just enough sweetness, NO sugar added! 

    You can always make this in advance, too, which is an extra added bonus and I found it pretty easy to make.  I will have to admit that I am not the best baker.  I have always been really into cooking and my baking skills were usually based around the boxed desserts, where you add an egg and some milk.  If I say the dessert is easy that means it's easy.  I've recently been trying to perfect my baking skills, so if anyone has any tips please do share 😉  I gotta say I think this came out looking pretty darn delish! 

    close up of strawberry coconut poptart

    Ingredients to make this dessert 

    You will need 2 13.5-ounce cans full-fat coconut milk, stored at least overnight in the coldest part of the refrigerator.  You will also need 3 tbsp. pure maple syrup, 1 tbsp. pure vanilla extract, 2 tbsp. coconut oil, melted, plus more for greasing the pan, 2 cups plus 2 tbsp. almond flour, ¼ tsp. kosher salt, 1 large egg, and 1 cup strawberries, chopped up.  The ingredients will be mixed in a stand mixer.  I have kitchen aid that I love.  I've linked the one I have here.  Kitchen Aid Stand Mixer! 

    How to make this dish

    For the filling!

    First, open the cold cans of coconut milk; the solid cream will have risen to the top.  Spoon it into a stand mixer fitted with the whisk attachment.  Beat on high until it thickens and peaks form.  Slowly fold in 2 tbsp. of maple syrup and vanilla extract.  Transfer to a metal or glass bowl, cover, and refrigerate until ready to use. 

    For the crust!

    Preheat oven to 350° Generously grease a 9-inch round dish with coconut oil. In a large bow, stir together the flour and salt until combined.  Add the coconut oil, 1 tbsp. maple syrup, and egg and stir until the mixture forms a ball.  Lightly press the dough into the dish and bake for 12 min. until the crust is light golden brown.  Remove the dish from the oven and let cool completely.  Fill the crust with 2 cups coconut whipped cream and top with strawberries. Serve with a smile 🙂

    strawberry coconut poptart on a wooden board

    strawberry coconut poptart on a wooden board with strawberries next to the pie

    Strawberry, Coconut, Poptart

    A healthy dessert that tastes like a giant poptart!
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    Course: Dessert
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 12 minutes
    Servings: 1 pie
    Author: Jillian Schneider

    Equipment

    • 9 inch round pie dish
    • large mixing bowl
    • kitchen aid stand mixer
    • metal or glass bowl

    Ingredients

    • 2 13.5 oz cans of full-fat coconut milk stored overnight in coldest part of fridge
    • 3 tbsp pure maple syrup
    • 1 tbsp pure vanilla extract
    • 2 tbsp coconut oil, melted plus more for greasing dish
    • 2 cups almond flour plus
    • 2 tbsp almond flour
    • ¼ cup kosher salt
    • 1 large egg
    • 1 cup fresh strawberries chopped

    Instructions

    • For the filling ~
      Open the cold cans of coconut milk; the solid cream will have risen to the top. Spoon it into a stand mixer fitted with the whisk attachment. Beat on high until it thickens and peaks form.
    • Slowly fold in 2 tbsp. pure maple syrup and vanilla extract. Transfer to a metal or glass bowl and store in fridge until ready to use.
    • For the crust ~
      Preheat oven to 350 °. Generously grease a 9-inch round baking dish with coconut oil. In a large bowl, stir together the flour and salt until combined.
    • Add the melted coconut oil, 1 tbsp maple syrup, and egg and stir until mixture forms a ball.
    • Lightly press the dough into the dish and bake for 15 minutes until the crust is golden brown. Remove from the oven and let cool completely.
    • Fill the crust with 2 cups of the coconut whipped cream and top with sliced strawberries.

    Notes

    How can your kids help?
    Have them dump the ingredients into the stand mixer.  Also have have measure all other ingredients for the crust and push down into the prepared pie dish. 
    Tried this Recipe? Pin it for Later!Mention @JilliansHealthfulEats or tag #jillianshealthfuleats!
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