Coconut Strawberry Cream Pie

Itsa Mash Up - Coconut Strawberry Pie
(Strawberry Cream Pie ft Coconut Chocolate Pie).

Last night for desert I had some blueberries served with left over roasted coconuts from my first (failed) attempt of the coconut chocolate. And it was... delish and got me thinking that I should make those coconut cups with blueberries or other berries in them ... and then I remembered the strawberry cream pie

This mash up uses the coconut base from the coconut chocolate pies and the strawberry filling from the strawberry cream pie - nom nom nom. I prefer the coconut cups over the nut/seed base of the strawberry cream pie - this ones a way to my soul!

I thought about adding chocolate but I decided that most my recipes had chocolate so how about none for a change. (Chocolate swirls in the cream would have made them extra amazing though :P).

Recipe:

Ingredients:
Coconut Cup:
800 grams unsweetened desiccated coconuts
8 tablespoons melted coconut oil and extra for oiling muffin tin
3 tablespoon honey

Strawberry Cream Filling:
2 punnets strawberry
2 1/2 cup raw cashew nuts
100 gram melted coconut oil
1/2 cup honey
1 teaspoon vanilla essence

- Preheat the oven at 170C and oil the muffin tin with coconut oil
- In a food processor process one cup of coconut with the coconut oil for abut 30 seconds.
- In a large bowl thoroughly combine the rest of the coconut and 3 tablespoons of honey in with the mixture.
- Press the mixture in the muffin tin to form cups, using all the coconut mix - should make 10
- Bake coconut cups in oven for 10 minutes or until brown and set aside
- Process strawberry cream ingredients in food processor until smooth
- Spoon filling into cups and decorate with strawberries
- Chill in freezer for 2+ hours
- Remove from tin and store in freezer