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!®, it’s easy to whip up for dessert, too.

Makes 8 servings


Nutrition Index for Strawberry Coconut Crunch Pie Recipe


Pie Crust
2 cups Kashi® GOLEAN® Crunch!® Cereal
1/2 cup apple juice concentrate
1/3 cup whole wheat flour
3/4 cup shredded coconut
3 cups halved strawberries
1/4 cup cold water
1 tablespoon arrowroot or cornstarch
Kashi® GOLEAN® Crunch!® Cereal, crushed (optional)


1. Preheat oven to 375°F.

2. Use food processor or rolling pin to finely crush 2 cups Kashi® GOLEAN® Crunch!® Cereal. In small bowl combine cereal, coconut, apple juice concentrate and whole wheat flour. Mix well. Press on bottom and up sides of greased 9-inch pie plate. Bake about 8 minutes or until golden brown. Cool completely.

3. Set aside 1/2 cup strawberries. Arrange the remaining strawberries in crust.

4. In food processor or blender purée the reserved 1/2 cup strawberries. In microwave-safe bowl whisk together cold water and arrowroot. Whisk in puréed strawberries. Microwave at high for 2 to 4 minutes or until boiling and slightly thickened, stirring every minute. Pour over berries in crust. Refrigerate at least 4 hours or until set.

5. Before serving, sprinkle with additional crushed Kashi® GOLEAN® Crunch!® Cereal (if desired).

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