Strawberry, Coconut, Poptart
A healthy dessert that tastes like a giant poptart!
Servings 1 pie
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.