Strawberry, Rhubarb and Coconut Pie – Low Fructose


Just last weekend there was a Strawberry Festival at a local park and I stocked up on freshly picked strawbs. Yum.

But what to do with them? I had conveniently forgotten that the fridge was full of raspberries, blueberries and kiwis that needed to be eaten, not to mention all the strawberry jam I made a couple of months ago.

Thinking… thinking…

It hit me when I was walking through the fruit and veg at the supermarket. Rhubarb is in season and I hadn’t had any since I took the very last of it from the grocer’s at the beginning of Autumn just been. Ev told me I was a bitch for taking the last of it, I maintain that it’s there to be sold.

A quick note on coconut. There is SO much confusion between all the different research and subjective reports flying around that there’s no wonder we struggle to know which we should trust. I compiled a short list of resources regarding coconut and it’s FODMAPS (or lack of) content here for your perusal.

Almond Meal Pastry

  • Use one batch of almond meal pastry to cover a 9 inch tart/pie dish.

Follow these linked instructions for the recipe and partially blind bake it according to option number 2.


Strawberry, Rhubarb and Coconut Pie Filling

  • 2 cups diced rhubarb
  • 2 cups diced strawberries
  • 1 vanilla bean, slit or 2 tspn. vanilla extract
  • 1/4 cup dextrose, optional for extra sweetness
  • 1 cup shredded desiccated coconut
  • 1/4 cup almond meal
  • 1/2 cup roughly chopped pecans

Simmer the rhubarb, strawberries, vanilla bean and dextrose (optional) for half an hour, until the rhubarb is completely tender.


Remove the vanilla bean and mix through the shredded coconut and almond meal. If coconut flesh affects you, you could just substitute more almond meal in its place. If you want the flavours to really intensify, let the mixture cool and refrigerate overnight. It turns delicious into KABOOM!

When you are ready to fill your partially blind-baked pie shell, keep the oven at 150 C/300 F (from baking the pastry) and spoon in the mixture until it is within 5-10 mm from the top of the crust.


Cover with chopped pecans.

Bake for a further 15-20 minutes, until the crust has turned a golden brown and the pecans are fragrant.

So I forgot to take a photo before I put it back in the oven...

So I forgot to take a photo before I put it back in the oven…

Remove and serve hot or cold, it’s up to you. Vanilla bean custard, whipped cream, whipped coconut cream (if it agrees with you), ice cream – it’s all good. And a good cup of tea.





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