top of page

Strawberry Pistachio Crumble with Cream

A simple dessert with no added sugar!

Serves: 4, Prep Time: 20 minutes, Total Time: 75 minutes.


  • 4 lbs. strawberries, hulled (halved if large)

  • 1 orange juiced

  • ¼ tsp. kosher salt

  • 1 tsp. vanilla bean (split lengthwise)

  • 1 tbsp. fresh orange zest

  • ¼ cup water

  • 1 can of full-fat organic coconut milk

  • 1 tsp. vanilla extract

  • 1 tsp. vanilla powder

  • 2 cups dates

  • ¼ cup coconut flakes

  • ¼ tsp. sea salt

  • ½ -1 cup pistachios


Strawberry Compote

  1. Combine strawberries, fresh orange juice, salt, and ¼ cup of water in a small pot. Scrape in vanilla seeds and add pod, or add orange zest if using. Bring to a simmer over medium heat and cook, stirring occasionally and breaking up strawberries with a wooden spoon at beginning of cooking, until fruit is tender and juices are thick enough to coat the spoon, 40–45 minutes. Fish out the vanilla pod and/or lemon zest, then stir in lemon juice.

  2. Do Ahead: Compote can be made 5 days ahead. Let cool, then cover and chill.

Coconut Vanilla Whipped Cream

  1. Carefully open the can of refrigerated coconut milk, being careful to keep it level. There will be a firm, waxy, thick white layer of coconut cream on top.

  2. Scoop out the coconut cream and into a large bowl or the bowl of a stand mixer. Stop scooping when you reach the water in the bottom of the can. Save water for smoothies or just drink it.

  3. Using a mixer or hand beaters on high speed - whip the coconut cream for 3 to 5 minutes until it becomes fluffy and light, with soft peaks. Mix in your sweetener and vanilla, if using.

  4. Whipped coconut cream is best served immediately, but can be stored in an airtight container for up to a week. It will harden in the fridge, the longer it stays chilled, simply mix until creamy again, when ready to serve.

Pistachios Granola Crumble

  1. Blend dates, coconut flakes, sea salt, and pistachios in a food processor until crumbled.

Strawberry Crumble Bake

  1. Cover the bottom of baking dish with coconut oil.

  2. Layer ½ of the Pistachio Crumble.

  3. Put the strawberry compote on top and layer the remainder of the Pistachio Crumble on top.

  4. Bake at 350°F for 15-20 minutes.

  5. In a cup or parfait dish, layer Vanilla Whip and then Strawberry Crumble, and repeat.

Chef's Tip: Can substitute 2 tsp vanilla powder instead of vanilla bean. Refrigerate coconut milk overnight.


bottom of page