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
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.