A simple, naturally sweetened summer berry and whipped coconut cream pie made with a 2-ingredient date & walnut crust – paleo & vegan

If you’re in the market for a quick and easy spring/summer dessert that doesn’t require turning on the oven or a laundry list of ingredients then look no further because I’ve got ya covered with this berry & coconut cream pie.
It’s
- a no bake dessert
- naturally sweetened
- super easy
- paleo/vegan
- made with only a handful of ingredients (nuts, dates, coconut cream, berries)
Let’s go!

The thing I really love about this pie is how simple it is.
The crust for this pie is from my vegan snickers cheesecake recipe. It’s straight forward, delicious, and just two ingredients?ย Just blitz together some nuts and dates and press into a loose base tart tin and that’s it.ย
And….
Dare I say it’s even better when topped with a simple coconut whipped cream.
Make sure you pop a can of coconut milk in the fridge the night before you make this. You want to make sure the can is nice and cold so that you can easily scoop the coconut cream out of the top before whipping. I don’t recommend using lite or low fat coconut milk for this because they never quite whip the same way.
If you like things a little more on the sweet side feel free to add a tablespoon or two of maple syrup (or honey if you don’t need this to be vegan) to coconut cream. Personally we liked it without because the crust and the berries provided just enough sweetness, but it’s entirely up to you.

Finally, just top the coconut cream with a mix of your favorite berries and enjoy!
This pie is best enjoyed the day of making it, but if you want to make it a day early – just wait to add the berries until just before serving.

More Healthy No Bake Snacks & Sweets
Enjoy!
Let me know if you try this recipe! Leave aย comment and reviewย with your thoughts. I always appreciate the feedback and serving suggestions that you come up with!
Mixed Berry & Whipped Coconut Cream Pie
A simple, naturally sweetened mixed berry and coconut whipped cream pie
Ingredients
Crust
- 1 ยฝ cup whole walnuts
- 1 ยฝ cup pitted dates, roughly chopped
Whipped Coconut Cream + Berries
- 1 can full fat coconut milk, refrigerated over night (14oz)
- 1 tbsp maple syrup, optional
- 3 cups of berries (strawberries, raspberries, blueberries, etc)
Instructions
Crust
- Add the nuts to a food processor or high powered blender and pulse into a course meal. Add the chopped dates and blend until a thick, sticky dough forms. You may need to stop occasionally to scrape down the sides. The dough should stick together when you squeeze it together. If it's too dry and crumbly add another date or two until you get the right texture.
- Press the nut mixture into a 9-inch loose base tart tin. If the crust sticks to your hand as you're pressing it into the sides use a small sheet of parchment paper to keep from sticking. Set in the fridge or freezer to firm up while you whipped the coconut cream.
Coconut Cream
- Carefully scoop the solid coconut cream out of the can (leaving behind the coconut water) and place in a metal or glass mixing bowl (something cold). Try to leave as much of the coconut water behind.
- Beat the coconut cream on a medium to high speed for a couple of minutes until it becomes whipped and airy. Taste the whipped cream to decide on whether or not you want to add a little sweetener. Whip for another 30-60 seconds to ensure it's well combined.
- Tip the whipped coconut cream onto the chilled crust and spread evenly over the surface.
- Scatter the berries over the top of the coconut cream in an even layer.
- Serve immediately or chill in the fridge before serving. This is best enjoyed the day of, but it will keep a day in the fridge. If you want to make it a day in advance, wait to add the fruit until just before serving.
Notes
- If you're using a can of coconut milk make sure it's one that has been kept in the fridge overnight. This allows the cream to harden so that it separates from the water and you can easily scoop it out.
- For best results chill the bowl and beaters before whipping the coconut cream







Michele says
I made this for a Derby party in May and it was a hit. I am making it tomorrow for Fourth of July with just strawberries and blueberries for a red, white and blue theme . This time I am going to try it with a can of coconut cream that I have instead of coconut milk. I hope it turns out just as good. I did learn not to leave it sitting out, gets too soft. Thanks. Luv this dessert!
Sarah says
I’m so happy to hear that! Coconut cream will be perfect – a lot easier too! Thanks so much for coming back to let me know what you thought – have a happy 4th!
Yvette Blundell says
Hi, what size is the can of coconut milk in grams/ounces?
Sarah says
Hi Yvette – It’s 14 oz!
Kailey Hawthorn says
Hi! I was wondering if I could add powdered peanut butter to the coconut whipped cream? I used to do it with normal whipped cream but I wasn’t sure if it would be the same!
Sarah says
I can’t say for sure because I haven’t personally tried it but I’m almost positive that would work! I know people sometimes add powdered sugar to their coconut whipped cream so I imagine that would be the same as adding powdered peanut butter
JB says
Hello, I am trying to make this dessert tomorrow and just wondering one thing.
Can I use a coconut cream from the can instead of using full fat coconut milk?
Thank you!
Sarah says
That’s absolutely fine! Hope you like it! ๐
Rayane says
I am having a hard time getting the coconut milk to solidify. I left it in the fridge for two nights and it is still a bit liquidy. The coconut cream you have in the picture is much more solid. Any advice?
Sarah says
Hey Rayane! Did your coconut milk separate at all into solid cream and water? I was browsing around trying to see if I could find a solution for you and I came across this article from Stupid Easy Paleo http://stupideasypaleo.com/2013/11/25/coconut-milk-wont-solidify-heres-why/ If your coconut milk never solidified it’s possible that that particular brand is to blame for adding too many emulsifiers. That being said, in my experience sometimes I come across a can of coconut milk that just doesn’t want to be whipped no matter how hard I try.
Here’s a picture step by step tutorial that might be helpful to you. http://www.gimmesomeoven.com/coconut-whipped-cream-recipe/ If your coconut milk isn’t thick and scoopable like the pictures in this one after two nights in the fridge then you probably just need to try a different brand of coconut milk.
I hope that helps – let me know if you have any more questions!
Thalia @ butter and brioche says
Oooh I have to try that coconut cream – it looks so light, sweet and fluffy. Such a beautiful summer dessert. Xx
Sarah says
Thanks Thalia! ๐
Tez @ Chile and Salt says
This looks & sounds absolutely AMAZING Sarah! And the fact that it`s no bake just kicks it over the top! This is going to the top of my To Mae Soon List!!
Sarah says
Thanks Tez! I hope you like it! ๐
Michelle | A Dish of Daily Life says
I love that this is no bake! It looks absolutely amazing…I have to try it! Pinning!
Sarah says
Thanks Michelle! Hope you love it!
Meghan | Fox and Briar says
So in love with this pie Sarah! I can’t even stand how beautiful it is. Pinning this because I must make it!
Sarah says
Thank Meghan! You’ll have to let me know how it goes when you do! ๐
Kristy @ Southern In Law says
This looks like the perfect summer dessert! I love that it’s all made without turning the oven on for a second!
Sarah says
Thanks Kristy! When I used to live in Arizona the oven was pretty much off limits in the summer because it made the house too hot for everyone else. No bake desserts became my go to!