Coconut Strawberry Banana Cream Pie

  • Level: Easy
  • Total: 1 hr 30 min
  • Active: 30 min
  • Yield: 8 to 12 servings
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Coconut Pie Crust:

4 1/2 ounces date paste

2 1/4 cups unsweetened coconut flakes 

1/2 teaspoon vanilla extract 

1/4 teaspoon sea salt 

1/8 teaspoon ground cardamom 

1/8 teaspoon ground cinnamon 

Extra-virgin coconut oil, for greasing pie pan 

Coconut Strawberry Banana Filling:

1 1/4 cups coconut milk

1 1/4 cups sliced bananas

1/2 cup date paste 

1 1/2 teaspoons vanilla extract 

1 teaspoon lemon juice 

1/4 teaspoon sea salt 

2 tablespoons soy lecithin powder 

1/2 cup plus 2 tablespoons extra-virgin coconut oil 

1/2 cup diced strawberries 

1/2 cup finely shredded, unsweetened coconut 


  1. For the pie crust: Combine the date paste, coconut flakes, vanilla extract, sea salt, cardamom and cinnamon in a food processor. Process until the dates are fully integrated and the mixture begins to "ball up." Grease a 9-inch pie pan with coconut oil and press the pie crust evenly into the pan, fluting the edges. Chill the crust in the refrigerator for 20 minutes while you make the filling.
  2. For the filling: Combine the coconut milk, bananas, date paste, vanilla extract, lemon juice and sea salt in a blender and blend on high speed until smooth. Add the soy lecithin and coconut oil and blend until very smooth and creamy. Pour the filling into the chilled pie crust and gently shake the pan to release any air bubbles. Top with the strawberries and shredded coconut and refrigerate for at least 1 hour before serving; the pie will keep for 2 to 3 days, covered, in the refrigerator.

Cook’s Note

This pie freezes beautifully. Just defrost before serving.