Coconut Cream Pie - Vegan

By mariannefeldman

Vegetarian Times Issue: June 1, 2009 p.51 � Member Rating: 1111
These little coconut pies are sturdy enough to travel in a lunch box or picnic basket. Check the baking section at your grocery store for vegan-friendly, ready-made graham cracker pie crusts.

Ingredient List

Makes 6 pies

Ingredients

• 1/3 * 1/3 cup sweet flake coconut
• 6 * 6 oz. soft silken tofu, drained
• 1/3 * 1/3 cup sugar
• 5 * 5 Tbs. cornstarch
• 1 * 1 14-oz. can light coconut milk
• 1 * 1 tsp. vanilla extract
• 1/8 * 1/8 tsp. coconut extract
• 6 * 6 mini graham cracker pie crusts

Details

Adapted from vegetariantimes.com

Preparation

Step 1

1. Preheat oven to 350�F. Spread coconut on baking sheet, and toast 5 minutes, shaking pan occasionally, or until golden.

2. Blend tofu in blender or food processor 2 to 3 minutes, or until smooth. Set aside.

3. Whisk together sugar and cornstarch in saucepan. Whisk in coconut milk, and cook over medium-high heat 8 minutes, or until thickened, whisking constantly.

4. Remove pan from heat. Fold in tofu, vanilla and coconut extracts, and coconut. Divide among mini pie crusts, and chill.
Nutritional Information

Per : Calories: 283, Protein: 3g, Total fat: 13g, Saturated fat: 6g, Carbs: 37g, Cholesterol: mg, Sodium: 134mg, Fiber: 1g, Sugars: 18g