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This Paleo AIP Strawberry Coconut Lime Cream Pie is unparalleled for being incredibly fun, fresh tasting, delicious and beautiful! Dive into this creamy strawberry pie, with that sprightly touch of citrus, for pure food joy.
Bring to summer picnics, spring gatherings, make for birthday parties year round. This treat is versatile, and the ingredients are easy to source.
Strawberry Coconut Lime Cream Pie is Gluten-free, Low FODMAP, grain-free, egg-free, nut-free, dairy-free and has an easy Keto variation.
To make it Keto, simply use low carb liquid sweetener in place of the Paleo sweetener.
Ingredients in Paleo AIP Strawberry Coconut Lime Cream Pie
Most of the ingredients in Paleo AIP Strawberry Coconut Lime Cream Pie are likely already in your pantry, fridge or freezer …
FOR THE FILLING AND TOPPING:
- coconut cream — This is the top half of the can in full fat canned coconut milk. I like to use Native Forest brand. A few other brands work, too; just make sure the ingredients are clean, no guar or other fillers.
- strawberries — Make this recipe in the spring and summer with fresh strawberries. Year round, use frozen. While fresh provide the prettiest, brightest color, if you use frozen, see if your market carries Cascadian Farms; they actually pick their strawberries red, so they’re prettier, plus sweeter and more flavorful.
- coconut oil
- honey — Or, it’s also okay to use pure maple syrup. For Low FODMAP, use maple syrup. For Keto, use liquid low carb sweetener.
- lime juice — Use fresh.
- tapioca flour — Used with the gelatin listed below, to firm up the filling of this no-bake pie. (Such a tiny bit is used, this ingredient is still fine for the Keto version.)
- lime oil or lime zest — For the perfect “smart” lime flavor, oil or zest are used in addition to fresh lime juice.
FOR THE PIE CRUST:
Choose between two crust recipes for Paleo AIP, depending on your ingredient needs or the type of pie crust you like best:
- Tiger Nut Flour Pie Crust — Made with tiger nut flour and tapioca flour, this easy crust is patted into the pie dish and then baked. Flavor and texture are similar to a shortbread cookie. (A great Low FODMAP option.)
- Cassava Flour Paleo Pie Crust — Made into a dough and then rolled out, this crust is your traditional flaky crust. For AIP, just follow the AIP directions and ingredients, found neatly in the Notes section below the main recipe.
How to Make Strawberry Coconut Lime Cream Pie
With just a short bake time for the crust, and a quick stove top cooking for the topping, Strawberry Coconut Lime Cream Pie is mostly a refrigerator pie! So, allow enough time for it to chill.
Here are the basic steps:
- Make the crust. Depending on which crust you choose, the bake time will vary from 10 to 25 minutes. (I mention and link to your crust options above and again in the recipe below.)
- While the crust cools, make the Coconut Lime Cream Filling. (This filling is thickened with both tapioca flour and gelatin.) In a small saucepan, sprinkle gelatin over coconut milk/water. Allow to dissolve for 1 to 2 minutes. Whisk. Heat over medium-low heat, whisking, until the gelatin is fully dissolved and the mixture is steamy.
- In a bowl, whisk to combine coconut cream, honey or maple syrup (or Keto sweetener), coconut oil, lime juice and lime oil or zest. Add the tapioca starch, and whisk again until smooth.
- Pour the saucepan contents into the bowl, and whisk all to combine well.
- Pour the Lime Filling into the cooled crust. Refrigerate for a minimum of 2 hours before topping with Strawberry Topping.
- To make Strawberry Topping, dissolve gelatin on water or strawberry juices (more on this below). Cook briefly to dissolve the gelatin. Stir this mixture into chopped strawberries and honey or maple syrup. Allow to cool briefly, top chilled pie filling, and chill again until fully set, 2 to 3 more hours.
Decorate with fresh strawberries, optionally, and serve!
How to store leftovers
Keep leftover Strawberry Coconut Lime Cream Pie in the fridge, covered loosely. Enjoy within 4 days for ideal freshness.
Paleo AIP Strawberry Coconut Lime Cream Pie (GF, Keto, Low FODMAP)
- pie plate
- mixing bowls
Tiger Nut Flour Pie Crust: Make and bake the Pie Crust right before you make the filling below. You may also use this Paleo AIP Pie Crust (or for Keto, this Shortbread Pie Crust, or these Paleo GF Coconut Flour or Almond Flour-based crusts).
- ¾ cup coconut cream from the top half of a full-fat can of coconut milk, room temp, not cold I use Native Forest brand. Keep the watery milk that's under the cream, as it's used in this recipe also.
- ¼ cup + 2 Tablespoons watery coconut milk the watery milk leftover at the bottom of the coconut milk can after scooping off the cream
- 3 Tablespoons lime juice fresh (from 1 large lime or 2 small)
- 3 Tablespoons honey For Keto, use liquid low carb sweetener. For Low FODMAP, use maple syrup.
- 4 teaspoons coconut oil melted
- 2 teaspoons tapioca flour /starch
- 2 teaspoons gelatin <—Use the link and discount code BEAUTIFUL10 at checkout for 10% off your entire order.
- a few drops lime oil or the fine zest from one lime
- 20 ounces strawberries frozen: fully defrosted, with juice measured out separately - should be ½ cup OR 2 cups chopped fresh berries + ½ cup water
- 2 Tablespoons honey or pure maple syrup; for Keto, use liquid low carb sweetener. For Low FODMAP, use maple syrup.
- 1-½ teaspoons gelatin <—Use the link and discount code BEAUTIFUL10 at checkout for 10% off your entire order.
- a handful of fresh strawberries, for garnish optional, sliced vertically and thinly (not for Keto)
- Bake the crust. Allow it to cool on a rack for about 20 to 30 minutes, then place in the freezer for about 20 minutes while you make the Cream Filling. Having it be extra cold (not fully frozen) helps the filling to set on contact before being chilled, which also keeps the crust's texture just right (not soggy).
Coconut Lime Cream Filling
- In a small saucepan, sprinkle the gelatin over the watery coconut milk. Allow to dissolve for 1 to 2 minutes. Heat over medium-low heat, whisking, until the gelatin is fully dissolved and the mixture is steamy. (Do not simmer.) Remove saucepan from heat.
- In a medium size bowl, whisk to combine: coconut cream, honey, coconut oil, lime juice and lime oil or zest. Add the tapioca starch, and whisk again until smooth.
- Pour the saucepan contents into the bowl, and whisk all to combine well.
- Pour the filling into the chilled crust. Refrigerate for a minimum of 2 hours before topping with Strawberry Topping.
Strawberry Topping (Wait to make this until the Coconut Lime Cream Filling and the Pie Crust have chilled together for almost 2 hours minimum.)
- Place berry juice or water in large saucepan. Sprinkle gelatin over its surface and allow gelatin to dissolve, about 1 minute. Over medium heat, stir until steamy and gelatin has dissolved. Remove from heat. Add berries and honey or maple syrup. Stir or fold together. Allow to cool slightly but not completely.
- When Coconut Lime Cream Filling has chilled for a minimum of 2 hours and is firm on its surface, top with Strawberry Topping, spreading evenly and gently. If you wish, reserve the best shaped/prettiest strawberry slices to arrange decoratively over the top surface. Chill 2 to 6 additional hours before serving, making sure the filling is set. Optional if serving the same day: decorate the top of the pie with fresh sliced strawberries.
- DECORATIVE NOTES: If you chill the pie overnight, the surface will not be as pretty in the morning, as the strawberries' hue (rich bright color) will have diminished. If you wish, "paint" a little syrup or warmed honey over the surface to create a glossier finish. OR, use the optional fresh strawberries listed in the ingredients for garnish. Top pie with thin slices of fresh strawberries, decoratively. Serve!