Strawberry Coconut Pie

February 11, 2018


The Base:


28g of Nutristrength Whey Protein Classic Vanilla

120g oat flour, gluten free

40g Coconut Flour

45g melted Terrasoul Coconut Oil

1 pinch of Himalayan Pink Salt

1 tbsp agave syrup

50ml water


Preheat oven to 180C

- Add all base ingredients into a mixing bowl, and mix until a dough forms.

- Grease a baking tin, and spread the dough evenly on it.

- Bake for 10 minutes until golden.

- Set aside and allow to cool completely. 


Layer 1: Coconut Pudding (the filling):


50g Coconut Flour

1 tbsp tapioca starch

200 ml- coconut milk

100 ml water

1 tsp vanilla bean paste

1 tbsp agave syrup



- Mix together the coconut flour, and tapioca starch in a saucepan.

- Add the milk, agave syrup, vanilla and water to the saucepan. Stir quickly. 

- Adjust the heat to medium-low, stirring regularly until mixture begins to thicken. Remove from heat.

- Spread evenly on base.


Layer 2: Coconut Cream Layer (the top):


1 Full fat coconut cream; canned coconut milk refrigerated overnight

25g NutriStrength Mixed Strawberry Whey Protein

150g diced fresh strawberries

2 tbsp agave syrup



- Remove the coconut cream from the can into a mixing bowl; top white part once can is opened, discard water. 

- Whip the coconut cream until light and fluffy.

- Add the protein powder, diced strawberries, and agave.

- Once combined, spread evenly on top of coconut pudding layer. 


Toppings: Sweet Strawberry Sauce

- Chop 150g of fresh strawberries.

- Add to a saucepan and cook for 20 minutes on medium-low heat. 

- Blend sauce with 1tsp vanilla bean paste, and sweetener (if desired).

- Once properly combined, spread the sauce over the cake.


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