Strawberry Coconut Pie (vegan)

Hello, again! Today I'm bringing you another pie. But this one is packed with juicy strawberries and shredded coconut. It gives off major strawberry shortcake vibes (in my opinion) and turned out just lovely!🍓

You can find my other pie recipes here, one of which is vegan and pretty recent. Previously, I've made a pudding pie, a chocolate peanut butter pie, a cinnamon apple walnut one, and this guy. This was my second time making a hand-made shell that wasn't made of cookies. I made progress! I found the crust easier to make and mold this go round. That just goes to show that practice makes perfect!

The crust recipe is not my own, and you can find out more about it in my most recent pie recipe. But I did create the filling for this pie. It's only a few ingredients, but it has a bold flavor. Perfect for the summer! Strawberries and coconut go well together, which I had never tried much before at all (except in smoothie bowls;). Then I later explored Pinterest and found plenty of fun looking strawberry + coconut recipes I'll have to try.

For the top, I decided to create a crumble. I didn't turn out crunchy - it was more like a chunkier dough. But it was perfect for adding shredded coconut to, which overall gave the top a cool, textured look. Fun fact - crumble toppings are probably my favorite kind of top. They're so fun, and I especially love them in peach cobblers. 

The crumble I created is super easy, with only four ingredients!

I'm excited to experiment more with crumble toppings in the future, and maybe create a vegan peach cobbler for you guys :)) Anyways, after the pie was finished baking, the top was colored perfectly. Shreds of coconut had toasted in the oven, serving as an accent. But bits of pink still came through, showing off the strawberry filling.

Try this with the recipe down below, and share it with your friends and family! Drop thoughts and suggestions below..Stay humble, creative, and kind!❤

Vegan Strawberry Coconut Pie

Ingredients

For the crust:

• 1.5 cups of flour
• 1 Tbs sugar
• 1/2 tsp salt
• 1/2 cup cold vegan butter, cubed or in chunks
• 3-4 Tbs cold water

For the filling:

• 2 Tbs vegan butter
• 4 cups diced strawberries
• 1 cup sugar
• 1 cup shredded coconut

For the crumble:

• 1.5 cups flour
• 3/4 cup sugar
• 3/4 cup coconut oil
• 1/2 cup shredded coconut

Directions

1. To make the bottom crust, toss the dry ingredients in a medium mixing bowl to combine. Work in the cold butter with a pastry blender or two butter knives. The result should be a crumbly mixture. (See this post for specific pie crust visuals and tips.) Once the butter is all combined, fold in the water with a fork, starting with 3 Tbs and adding another if needed. Continue to fold with the fork until the mixture sticks together and a dough is formed. It will be soft and sticky, so chill it in the fridge for 3+ hours.
2. Preheat the oven to 475 degrees. 
3. After it has chilled, let the crust sit out if it is hard. Once it is workable, roll it out onto a floured surface, adding flour to the dough and rolling pin as needed. Roll out the dough, rotating it occasionally in order to keep an even circle. Once the dough is the width of or a few inches wider than the pie pan, gently move it to the pie pan. Carefully press the dough to the edges, mending any tears with your fingers. Use the photo above as a reference. 
4. Bake the crust for 8-10 minutes, then allow it to cool 10+ minutes. It may not be completely baked, but that's alright because it will go bake in the oven later. Next, prepare your filling.
5. Add the butter to a saucepan on medium-low heat and allow it to melt. Once it has melted, add in the strawberries and fold them into the butter. Stir frequently for 5 minutes as you allow the strawberries to heat up. Next, stir in the sugar, tossing occasionally for another 5 minutes before adding in the coconut. Once everything is combined and soft, remove from the heat and let it cool.
6. To assemble the crumble topping, toss the sugar and flour in a smaller mixing bowl. Fold in the coconut oil (solid, not melted) to create a soft mixture. Lastly, fold in the shredded coconut. If you find the dough a bit sticky, crumble it with your fingers to separate. You can add more flour if really needed, but it will be soft.
7. Using a slotted spoon or strainer to exclude the juice, add the cooled filling to the cooled crust. Top it all off with the crumble dough. Bake at 475 for another 8-10 minutes, until the top is slightly golden.
8. Allow the pie to cool, then slice and enjoy!!