Mini Mixed Berry Pies with Macadamia Coconut Crust

Gloria Pope


I have a passion for fresh berries. I also have a passion for the amazing macadamia/coconut pie crust that Ted's Bakery in Oahu, Hawaii is famous for! So, I tried to copy that crust the best I could and fill it with a mix of strawberries, raspberries and blueberries. It turned out lovely! Enjoy!

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45 Min
10 Min


1 1/2 c
all purpose flour
3/4 c
2/3 c
macadamia nuts
2/3 c
toasted coconut flakes
1 tsp
3 Tbsp
coconut milk or coconut flavored almond milk
16 oz
fresh strawberries, sliced
8 oz
fresh raspberries
8 oz
fresh blueberries
1 c
2 Tbsp
corn starch
2 Tbsp
strawberry flavored gelatin powder
½ c
whipped cream, optional


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1Toast coconut for 3-5 minutes at 400 degrees…but keep your eye on it! It goes fast and you might burn it! If your macadamia nuts are whole, put them into a food processor and pulse till they are finely chopped.

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2Place flour, butter, nuts, teaspoon of sugar and coconut into a food processor and mix well. Add coconut milk or coconut flavored almond milk and process until the dough balls up.

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3Place ball of dough on floured surface and flatten. Cut into 8 equal wedges. Put each wedge of dough in an individual ramekin or oven proof dessert bowl. Flatten crust out to fill the bottom and a little of the sides of the bowl.

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4Bake crusts at 425 degrees for 8 minutes. Allow to cool completely before filling.

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5In a saucepan, whisk 1 cup of sugar, cornstarch. and gelatin powder together. Add water. Bring to boil and cook for 1 minute. Remove from heat.

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6When crusts are completely cooled, fill with a mixture of fresh berries. Pour a little less than ¼ cup of the gelatin sauce onto each berry mound. Top with whipped cream.

About this Recipe

Course/Dish: Pies
Main Ingredient: Fruit
Regional Style: American