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


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.
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.
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.
4Bake crusts at 425 degrees for 8 minutes. Allow to cool completely before filling.
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.
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 Mini Mixed Berry Pies with Macadamia Coconut Crust

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