Strawberry and coconut icebox pie

I have not made that many icebox pies before but this strawberry and coconut icebox pie was so good that for sure I will be making other variations.

strawberry and coconut icebox pie

This was my sweet treat for mother’s day and while I made it myself it was all good, my kids and husband took care of some other things, like massaging mommy for 45 minutes. It was really sweet.

You can make this strawberry and coconut icebox pie with raspberries if you like as well. I sort of got created and added a little bit of the raspberry chia jam I made a few days ago to the filling since I pretty much have it in the fridge at all times. You don’t need to do this, with just the strawberries the pie is still phenomenal.

One thing I want to suggest to you is that you get organic strawberries. I understand that a lot of people don’t care to get organic but certain items should be purchased organic, berries been one of them. Not only you will find that they taste way better, but they will not contain all of the harmful pesticides farmers are allowed to spray them with. If you intent to feed this ice box pie to kids I urge you to get organic strawberries because all of the harmful chemicals affect them even more.

For this strawberry and coconut icebox pie I used agar powder because I really don’t like using gelatin, which is derived from cartilage just in case you didn’t know! You can opt for using gelatin if you don’t mind it. I normally get my agar powder at a health food store or amazon, in case you want to switch to this item.

I placed the strawberry and coconut icebox pie in the freezer over night and then transfer it into the fridge. My pie stayed nice and set in the fridge but if you find that yours is not, just keep it in the freezer. Before serving the icebox pie let it sit at room temperature for 45 minutes to an hour so that is not rock solid!

This strawberry and coconut icebox pie is something that I will be making all summer long using different berries. I think even peaches would be great but since they aren’t in season anymore I will stick with the berries.

Stay safe and enjoy!

strawberry and coconut icebox pie

As I mentioned before, I used agar powder instead of gelatin to make this strawberry ice box pie. After placing it in the freezer overnight I transfer it to the fridge and it did hold pretty good. I suppose with the gelatin the icebox cake filling will also hold however I can not guarantee that!! If you use the gelatin there is not need to use the apple juice.

strawberry and coconut icebox pie


Strawberry icebox pie

Miryam's original recipe

Yield: 10 servings

Total Time: 20-25 minutes



  • 3 cups regular rolled oats
  • 1/2 cup medjool dates
  • 2 tbs coconut oil, melted
  • 1-2 tbs water
  • 1/4 cup unsweetened shredded coconut


  • 12 oz low fat cream cheese
  • 4 tsp agar powder or 2 tbsp unflavored gelatin
  • 6 oz apple juice
  • 1 cup heavy cream
  • 14 oz organic fresh strawberries
  • 2-3 full droplers nunaturals stevia


  • 1/2 cup heavy cream
  • 2 Tbsp maple syrup or honey
  • 1 Tbsp raspberry liquor, optional



Place oats in your food processor and pulse for about 10 seconds or so. You want to make them a bit smaller but not to the point where they are pulverizing completely. Transfer the oats to a 9 inch round pie plate and add the coconut oil and shredded coconut.  With your fingers, mix the ingredients and firmly press on bottom, and up sides, of the pie plate.

In a small sauce pan, over medium to low heat, place apple juice and agar powder and stir the mixture until the agar powder has dissolved, about a minute or so. This mixture will be sort of clumpy and thick.

Process strawberries in a food processor until finely chopped, stopping to scrape down sides as needed. Add cream cheese, stevia, and agar mixture (If using gelatin instead of agar powder add it here) and pulse until the mixture is combined. Beat heavy cream at high speed until soft peaks form. Gently fold whipped cream into strawberry mixture. Spoon into prepared crust. Cover and freeze 8 to 12 hours or until firm.

For the topping, with a hand held electric mixer, beat whipping cream at high speed until soft peaks form. Fold in maple syrup and spread over pie. Freeze 1 hour or until whipped cream is firm.

Decorate with extra strawberries if you like.

Notes: I used agar powder and after placing the pie in the freezer overnight I transfer it to the fridge the next morning. The filling hold just fine but if you use gelatin I suppose it will still be fine if you keep it in the fridge.

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Nutrition facts calculated based on the recipe giving 10 servings.

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  1. The filling is just like ice cream :-) Love those freeze-dried raspberries!
    These bars look right up my alley.

  2. I must say this recipe is very exciting! I never thought of pulverizing my freeze-dried raspberries. Now, the possibilites are endless. :)

  3. These look so much like spring, I can hardly take it!! The raspberry flavor must be so bright and happy!

  4. Any suggestions for those of us so do not like coconut flavor but love raspberries? What could I sub for the canned coconut cream?

  5. Can you use frozen raspberries? I am having trouble finding freeze dried raspberries and the powder is super expensive. Do you freeze dry your own?

    • I buy them already dried. I have bought them at trader joes and whole foods. Use fresh if you can find the dry freeze ones. However, the mixture may be a bit harder when you freeze the bars due to the water content but I think they will still be good :-) Thanks for stopping by.

  6. Do you soak your cashews before hand

  7. Can you replace the dates with anything else?

    • I think any dried fruit of your choice would work. I have used prunes before and it was fine. If you see that the mixture is a bit dry just add one tablespoon of a liquid like almond milk or something and I think you should be fine :-)

  8. Do you have any raw, vegan recipes that’s don’t include nuts. Our school has a nut free policy.

  9. Is there anything i can use in substitution for the cashews? I love all your recipes, but can’t make most of them due to nut allergy.

  10. I’m assuming coconut cream is different than canned coconut milk. Could I use the milk somehow? If I use the heavy cream, do you still use 14 oz? This looks great and like something my daughter would let my grandchildren eat.

    • Yes the coconut milk is a bit more liquid like. You can still use the coconut milk but make sure if full fat otherwise it will be very water based and it will not turn out good. You can also use the 14 oz heavy cream if you like too. Thanks for stopping by!

  11. How long do these take to freeze?
    Have you tried them with other low calorie sweeteners such as Stevia or erythritol?

  12. My son has devoured the avocado and banana version of these in 2 days!! However, he won’t wait til they thaw. Is this bad for him and would he benefit from any of the nutrional value in frozen form? Thank you.

  13. Thank you! This is the only way he’ll eat avocado -delish. Love your site. :)

  14. I made these this morning for dessert tonight. I just took a “test bite” and, Oh. My. Goodness. They are beyond great! I did have 2 small issues when making them. 1) I read the ingredients well over 10 just to make sure I had the correct stuff. While pouring my filling on the crust I realized I used coconut MILK, not cream. So I had to freeze it a while before I poured the top layer. 2) I had to double the amount of the top layer to cover it. This is one of those kinda treats that it’s really going to be hard to limit our portion! Thank you so much:)

  15. For how long can I keep them in the freezer? Can I make them two dags ahead?

  16. I can only find 5 ounce cans of coconut cream. Any idea where I can order the larger size?

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