Memorial Day and the Fourth of July provide a fabulous excuse to fix all sorts of special festive treats! I think the best desserts are the ones that are easy, don’t you? These Patriotic Dessert Pies with whipped coconut and berries will bring patriotic flair and delicious goodness to your cookout but won’t take you hours to make and won’t require you to turn on the oven! That’s something to celebrate!
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This recipe will make 3 mini patriotic pies, enough for everyone to get their own at your next gathering. You can easily double the recipe to serve more people such as for a July 4th gathering.
Ingredients
- strawberries
- blueberries
- coconut milk
- shaved coconut
- keebler mini pie crusts
- honey (optional)
How do make patriotic fruit pies
You will need to plan ahead and put the can of coconut milk in the refrigerator overnight. Place the coconut milk toward the back so it gets really cold and the coconut milk separates from the coconut water.
In the morning, open the can, pour out the water and scoop out only the coconut milk.
Using a stand mixer with a whisk attachment, whisk well until the coconut milk resembles whipped topping. You can add some honey to sweeten the coconut milk, if you prefer things a little sweeter.
Scoop the whipped coconut cream into the mini pie crusts.
Wash the strawberries and blueberries. Cut the green tops off the strawberries and slice them lengthwise.
Place the berries on top of the patriotic dessert pies and put the shredded coconut down the middle. Keep the fruit pies in the refrigerator until you are ready to serve them.
This simple, eye catching, and refreshing treat will become a summer family favorite for sure!
If you are looking for another show stopper dessert for Memorial Day or Independence Day, try this Red, White and Blueberry Tart from Fox and Briar.
Patriotic Dessert Pies
Equipment
Ingredients
- 3 strawberries
- 15 blueberries
- 1 can coconut milk 13.66 fl oz
- 2 tablespoons shaved coconut
- 3 keebler mini pie crusts
Instructions
- Place a can of coconut in the fridge overnight. Place it to the back so it gets really cold and the coconut milk separates from the coconut water.
- Open and scoop out just the coconut milk. Using a stand mixer with whisk attachment, whisk well until the coconut milk resembles whipped topping. If you would like to sweeten it, you can add a little honey. We don't add it but some people want the sweetness.
- Place the whipped coconut cream into the mini pies. Wash strawberries and blueberries. Cut the tops off the strawberries. Slice the strawberries lengthwise.
- Place the berries on top of the pies and put the shaved coconut down the middle. Keep in the fridge until ready to serve.
Video
Nutrition
This nutritional information is approximate and was calculated using online calculators. Your nutritional information may vary depending on numerous factors.
Frequently asked questions
You can make them a day ahead of time and cover them loosely with plastic wrap before refrigerating.
You can replace the strawberries with raspberries. If you are not making these for a patriotic holiday, you can really use a number of different fruits. Kiwi, pineapple, etc...
You can substitute an equal amount of coconut cream for the coconut milk.
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zoritoler imol
As a Newbie, I am permanently searching online for articles that can aid me. Thank you
graliontorile
Hello. excellent job. I did not expect this. This is a great story. Thanks!
Chichi @ AirFryerYum
This is such a tasty treat! We love the patriotic colors in these. My kids can’t have enough.
Beth
These are so pretty and perfect for the Fourth of July! My daughter is going to love helping with this recipe, so excited to make these!
Anjali
These pies are so beautiful and are perfect for the 4th of July!! Although I have to admit, they look so good that I'll probably be making them all summer long! 🙂
kushigalu
How pretty they look. Plus also a great recipe for 4th of July. Thanks for sharing