Mini Coconut Cream Pies - Dairy-Free & Vegan

"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. From Vegetarian Times"
 
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photo by racuna26 photo by racuna26
photo by racuna26
Ready In:
30mins
Ingredients:
8
Yields:
6 pies
Serves:
6
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ingredients

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directions

  • Preheat oven to 350°F Spread coconut on baking sheet, and toast 5 minutes, shaking pan occasionally, or until golden.
  • Blend tofu in blender or food processor 2 to 3 minutes, or until smooth. Set aside.
  • Whisk together sugar and cornstarch in saucepan. Whisk in coconut milk, and cook over medium-high heat 8 minutes, or until thickened, whisking constantly.
  • Remove pan from heat. Fold in tofu, vanilla and coconut extracts, and coconut. Divide among mini pie crusts, and chill.

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Reviews

  1. I made this for my friend's mom's birthday. She is not a vegan, but I found that this recipe was a great alternative for a birthday cake considering her dietary restrictions and health problems. I was a bit hesitant at first, but the longer it sits to chill, the more the coconut flavor develops. I ended up making a regular sized pie instead of the minis and topping it off with additional toasted coconut. I'm sure it would have been even better with some whipped cream (for non-vegans and those without lactose intolerance), but everyone said it was perfect as is! And it's not too sweet. I was pleasantly surprised with the result. Recommend.
     
  2. This was delicious! I used a 9" grahm cracker crust, and couldn't find light coconut milk so used regular. I don't think I heated and stirred the cornstarch mixture long enough because my pie didn't set up properly, so I put it in the freezer and yum, worked great! I really enjoyed the flavor. Oh, and I didn't have coconut extract, so put in a little extra toasted coconut. Thanks! Made for PAC(Pick a Chef) event-Fall 2011.
     
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