Anna Fresh strawberry hibiscus coconut pie is the perfect recipe to kick off summer desserts. Jewel-toned hibiscus jello suspends brilliantly red strawberries in a fresh, refreshing, sweet moment of pure summer. Encased in a delightfully buttery toasted coconut crust, this pie is the ultimate early summer dessert. It’s sweet glorious summertime in one perfect bite!
Summer is on the way! Bring on all the berries! I love this time of year. Fresh berries are popping up everywhere, and that means it’s finally tart and pie season! Strawberry hibiscus pie is the perfect addition to any evening or party. All you need to add is soft, pillowy clouds of homemade whipped cream…and voila! This is the perfect way to celebrate strawberries in the Pacific Northwest!
Hibiscus Tea Jello
I love the rich, reddish purple shade you get when brewing hibiscus tea. Hibiscus is tart, fruity, sweet and lends a beautiful flavor to the strawberries.
I used to make my strawberry pie with store-bought strawberry jello. While that also tastes delicious, I have some family members that are allergic to food coloring. Instead of using artificial coloring, I found that brewing tea not only looked gorgeous, it also tasted amazing! While the hibiscus is subtle, it’s slight tartness adds a refreshing spin on a sugary classic.
If you don’t have hibiscus tea, any berry tea will do! The Republic of Tea Hibiscus Tea is my favorite tea to both drink and cook with. Or, if you opt for loose leaf tea, Suttle Tea’s Hibiscus Sunrise or Kauai tea is quite delightful!
Let’s Talk Berries!
Strawberries, raspberries, marionberries, blackberries, and even blueberries work in this delightful summertime dessert. The jello pairs perfectly with any berry. A perfectly crisp, toasty, brown butter crust adds the best type of crunch!
The Perfect Crumbly Crust for Berries
While I have always loved pies and tarts, as a kid, I saw pie crust or tart shells as a serving dish for pie filling. I often bypassed the soggy, sodden, floppy crust in favor of the bright, tart, and sweet berries.
However, I have since learned that the crust is a key element to pies and tarts. Crust needs to stand up to the juicy berries, but it also needs to shine on its own. It needs to join the party instead of sitting all socially awkward, bland, and boring off to the side. Thankfully, I have two perfect ingredients for any berry tart that gives crust a shot at being the life of the party again! Brown butter and toasted coconut!
Brown The Butter And Toast The Coconut!
If I can make anything taste better, it’s because of browned butter. The caramel roasted notes add so much depth and interest flavor. Instead of normal butter, brown your butter first! It will change your baking life!
Toasting your coconut before you add them to your crust gives this crust more dimension and texture. It’s really worth it, I promise! Brown butter and toasted coconut cuts down on the sweet crust and gives it a delightful crunch.
Fresh Strawberry Hibiscus Coconut Pie Is Always The Answer!
This recipe is my go-to for parties, picnics, hosting, and celebrations. There’s nothing better than freshly picked sun-ripened strawberries. Let it shine in it’s element because it spotlights fresh fruit. I hope you enjoy this recipe. Happy summertime!
Fresh Strawberry Hibiscus Coconut Pie
Ingredients
Method
- Preheat the oven to 350 degrees. Toast the shredded coconut til golden brown. In a small saucepan melt the unsalted butter over medium low heat. Gently swirl the butter in the pan to evenly melt the butter. Watch it carefully so it doesn't burn! As soon as you see the butter turning a light golden color, remove the pan from the stove. Swirl the butter gently in the pan to cool down. It will smell delightfully nutty and the milk solids at the bottom will be a beautiful golden brown.
- In a food processor combine the flour, toasted coconut, sugar, and salt. Blitz in the food processor until the coconut and flour is a sandy texture (about 1-2 minutes). Add the browned butter to the flour mixture. Blitz just until combined.
- Press the mixture evenly into the bottom and sides of the tart pan or pie plate. Prick the bottom with a fork to prevent bubbles. Bake the crust for about 20-25 minutes until lightly golden brown. Cool completely on a wire rack.
- Bring 3 cups of water to a boil. Brew the hibiscus tea in a tea sachet or tea strainer for 15-20 minutes. You do want it to be strong. Combine the honey, sugar, and lemon juice together in a microwave safe bowl.
- Pour 1/4 cup of the brewed tea into another small bowl. Sprinkle the knox gelatin over the top. Whisk to combine. Let the gelatin bloom about 5 minutes.
- Whisk the bloomed gelatin into the honey, sugar, and lemon juice until fully combined. Microwave the mixture for 2 minutes. Let it cool to room temperature.
- Clean and de-stem the strawberries. Fold strawberries into the room temperature hibiscus jello mixture and pour into the tart or pie shell. (Please note: If you are using a pie pan, you will use the whole mixture. If you use a shallow pan like a tart pan, you may have extra filling and fruit. That's ok! Save it in a bowl for snacking or make some mini tarts!)
- Chill in the fridge and let it set completely about 3 hours or overnight before serving. If you baked your pie in a tart pan, remove tart from the tart pan and arrange on a serving dish. If you used a pie plate, just bring it to the table, top with loads of fluffy whipped cream and enjoy summertime in a bite!
