Strawberry Coconut Crunch Pie Recipe

Strawberry Coconut Crunch Pie Recipe

Naturally sweetened with apple juice concentrate and pretty enough to serve at a party! With just six ingredients, including crowd-pleasing sweet strawberries and Kashi* GOLEAN Crunch!* cereal.

Makes 8 servings


Nutrition Index for Strawberry Coconut Crunch Pie Recipe


Pie Crust
2 cups Kashi* GOLEAN Crunch!* cereal
⅓ cup whole wheat flour
¾ cup shredded coconut
½ cup organic apple juice concentrate
3 cups halved organic strawberries
¼ cup water
1 tablespoon arrowroot or cornstarch


1. Crush the Kashi* GOLEAN Crunch!* with a rolling pin, or process in a food processor or blender until it is semi-fine in texture. Place the cereal in a bowl and add the remaining ingredients. Stir until well mixed. Place in a oil-sprayed 9-inch glass pie pan and press into place with a spoon or rubber spatula. Bake at 375°F for 8 minutes or until golden brown. Cool completely before filling.
2. Arrange all but ½ cup strawberries in the cooled baked shell. Puree the ½ cup strawberries in a blender or food processor. Add arrowroot or starch to the cold water and mix completely. Combine both the starch water and the pureed berries in a microwave-safe bowl (or double boiler). Heat until slightly thickened. Pour over arranged berries. Cool in refrigerator. Serve cold.
3. Sprinkle ½ cup slightly crushed Kashi* GOLEAN Crunch!* over top, if desired.

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