Of course, it’s just like me to find out that I can make shaved ice in my blender as we end summer. I’m honestly not ready for the summer to be over yet and I’m that person who’s yelling, “Stop posting about Fall and pumpkins!” while checking social media during this time of year. I will keep holding on to summer as long as I can which is why I’m bringing you this creamy and delicious slushie recipe.
I remember getting slushies all the time as a kid, loving the extreme sweetness of those sugar-filled drinks that made my tongue turn into obscenely bright colors. I can’t really imagine enjoying those drinks today now that my taste buds have changed, but I do miss the texture of shaved ice that instantly cools your soul as you drink it. So when I found out that I can make shaved ice with my blender that I’ve owned for 2 years now, I WTFed about the past 2 summers that I missed out making delicious cold slushies.
Well, it’s never too late (or early) to enjoy a slushie in my book so as everyone starts getting ready for Fall, I’ll be here sipping on this strawberry milk slushie imagining that I’m on a sunny beach somewhere. If you are also a summer lover like me, join me and let’s pretend the warm weather and long days will never end. If you are excited for Fall to start, then you should make this anyway because it’s pretty darn delicious and it’s a simple and easy way to take advantage of all the strawberries before they go away! Sad face.
4th of July may be one of the best holidays ever. It’s everything I love about the summer: sun, pool parties, friends, bbq, fireworks, imbibing heavily responsibly, AND you don’t have to buy anyone presents. It also helps that red, white, and blue are colors that look good on almost anyone.
I’m not really a dessert person (I’m usually the person wo-manning the grill… See what I did there?) but I had an overabundance of gorgeous berries in my fridge that had to be used. They were getting a tad overripe. It’s what happens when you have no self control at farmers markets, which, for me, is anytime I’m at a farmers market. It’s okay though, because I never throw anything out. I’ll force myself to use everything I buy and eat it.
Which is why this pie had to happen and now I have to eat it. It’s also for patriotism so you should all make it for this weekend’s bbq. So you’re welcome, America… and Happy Birthday!
1 can full fat coconut milk (This brand works best. The general rule is: make sure there are no emulsifiers like guar gum in the ingredients list and it should work.)
1 tbsp maple syrup
¼ tsp vanilla extract
¼ cup unsweetened shredded coconut
Mixture of berries (optional)
Preheat oven to 400 degrees F.
Grease a 9 inch pie pan.
In a large bowl, combine butter, eggs, and maple syrup and mix well.
Add coconut flour and salt, and mix well until the mixture forms a dough.
Pat and flatten into the pie pan.
Prick the dough with a fork.
Bake for 10 minutes until golden.
Refrigerate a can of coconut milk for at least 4 hours or overnight.
Carefully take out the can and turn it upside down.
Open the can. You'll see the coconut water floating on the top.
Pour out the coconut water, until you see the thick coconut cream resting on the bottom.
Scoop out the cream into a large bowl.
Add the maple syrup and vanilla extract.
Using a hand mixer, a stand mixer, or an electric whisk, whip the cream until it becomes fluffy.
Scoop into the pie crust and smooth out the top.
Sprinkle shredded coconut evenly on top of the filling.
Gently press berries into the cream.
Sprinkle with more shredded coconut.
Refrigerate the pie for 1 hour before serving.
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