These pies were so much fun to make and EASY! It’s grain-free and you can make it dairy-free by using only coconut oil. For those who are vegans, just simply take out the egg, butter, use only coconut oil (might be a little harder to press onto the sides of the pie pan) and sweeten it with maple syrup or coconut sugar.
What I love most about these pies are the colors… so bright and happy. Just beautiful. The flavors were so tropicalicious! I used my homemade coconut flakes for the crust and sweetened the fillings with honey. These pies were seriously beautiful when they came out of the oven and cooled off.
I found the perfect mangos for the pie… slightly ripe, but tart enough to give a burst of energy. I was concern about using mangos because I’ve noticed that the sweetness seems to die away when cooked. It came out so well I couldn’t be happier. My hubby, who loves berry pies, actually said that he preferred the mango over the blackberry. That’s saying a lot! Just make sure you don’t overcook the mango filling… VERY important.
The blackberries were grown naturally and chemical free at a farm nearby… they were HUGE! I had to keep them away from my family because they couldn’t stop eating them. So tart and addicting! Just look at my daughter in the picture above… screaming with delight because she stole a blackberry out of the bowl while I was taking pictures. LOL!
Coconut Crust
- 3 cups coconut flakes
- 1/2 cup butter and/or coconut oil
- 1 egg
Let the butter and/or oil sit at room temperature to get it nice and soft, then mix in coconut flakes. In separate bowl, whisk egg and pour it in with the coconut mixture. Mix everything together well.
Press coconut mixture on the bottom and sides of the pie pan. Pre-bake it for 10-15 minutes at 350 degrees. Pull it out of the oven and set it aside… now the fillings!
Crazy About Mango-Coconut Pie
- 4 cups chopped mangos
- 3/4 cup water
- 1/3-1/2 cup honey
- 2 Tbsp. arrowroot powder
- 1/4 cup warm water
- handful of mango chunks
Pre-heat oven to 350 degrees. Add mangos and water to a pot on medium heat. Let it warm up for a few minutes. Mix arrowroot and warm water, set aside. Add honey and bring it to a gentle simmer. Lower heat and add arrowroot mixture. The mixture will get thick very quick. Let it simmer for a few more minutes. Remember not to overcook it!
Pour into coconut crust and throw in a handful of mango chunks to give it a chunky texture. Bake in oven for 30 minutes or till it gets bubbly. Pull out and let it cool completely before transferring it to the fridge.
Winsome Blackberry-Coconut Pie
- 1 pound (about 4 cups) frozen or fresh blackberries
- 3/4 cup water
- 1/2 cup honey
- 2 Tbsp. arrowroot powder
- 1/4 cup warm water
- handful of whole berries
Pre-heat oven to 350 degrees. Add berries and water to a pot on medium heat. Let it warm up for a few minutes. Mix arrowroot and warm water, set aside. Add honey and bring it to a gentle simmer. Lower heat and add arrowroot mixture. The mixture will get thick very quick. Let it simmer for a few more minutes.
Pour into coconut crust and throw in a handful of whole berries to give it a chunky texture. Bake in oven for 30 minutes or till it gets bubbly. Pull out and let it cool completely before transferring it to the fridge.
It is best to make this the day before serving. We like it best chilled and served with fresh vanilla ice cream. If you have cream in hand… make some whipped cream! If you don’t have mangos or blackberries… don’t let that stop you! Try it with strawberries, raspberries, blueberries or a mixture of all those. If you make a pie… let me know about it! If you post it on your blog, please link it back here. Enjoy!
I’ve never tried Blackberry and Coconut together but it looks delicious! I love summer will all these fruits around!
These pies looks amazing! I really like the idea of the coconut crust.
Definitely try the coconut crust next time!
Angie’s Recipes
mathildescuisine – Thank you! Yes, summer fruits are the best…
Cookin’ Canuck – Thank you! It is so easy to make and heavenly with fruits.
Angie’s Recipes – Let me know how it goes!!
Those look so good it’s ridiculous! I can’t wait to try the blackberry one, thanks so much for sharing this.
I’ve heard of mango chutney, but I’d never thought of cooking it up in a pie. This sounds so good. Thanks for your creative ideas!
With much thanks to you I have finally found the perfect pie!!YUM.Figtreeapps
that is such a wonderful combination! mango is my bf’s fav! maybe its time to bake some tropical goodness! on a side note, i really love your banner picture! its just soooo pretty:)
Thank you everybody! PLEASE let me know if you made the pies… made any changes? Like it as it is?
Love the coconut crust – it must taste a bit like a macaroon cookie.
Have lots of frozen berries – these pies will be on to make list over the next few weeks. Will bring them to Sunday dinners at the in-laws. Will also let you know if I make any changes. I need to get the coconut now, excited to try these. Glad I found the site. These recipe really brightened this dismal winter week.
This recipe was awesome! Thanks so much for posting it. My husband has a gluten intolerance, so it is wonderful to find such an easy, tasty gluten free pie! We loved it! I will definitely make it again and experiment with different fruit fillings. I blogged about making the pie, heres the link if you’re interested: http://hamiltonsinvegas.blogspot.com/2011/04/fresh-coconut-mango-pie.html Thanks again!!!
Amy! Wonderful! Thank you for sharing and linking to my blog :o) The pie looks great.
This looks so good. I really need to try and make this in some form. Thank you!
what is arrowroot powder ? and if I cannot get hold of it what are good substitutions?
Hello Nurit! Here’s a link to a post I wrote about arrowroot powder: http://just-making-noise.blogspot.com/2009/07/flourless-chocolate-almond-cookies.html
It is basically a natural thickener. Cornstarch or tapioca starch are fairly good substitutes. Enjoy!!
My crust didn’t seem to cook thoroughly. It only browned on the top edges and once all ingredients were added and pie was cooking , coconut oil bubbled out and onto the cookie sheet I baked it on, about 1.4 cup in total. The filling also didn’t hold together .
I’m sorry you had issues with it. I’ve made this several times since posting it and never had those issues. If you had 1.4 cups of oil that bubbled out… then I’m wondering if the coconut flakes you are using has a higher fat content. I would decrease the oil/butter to 1/4 cup. With the filling, sounds like it needed to be cooked a little longer. It should be thick before being poured into the pie crust.