Mini Coconut Cream Pies - Dairy-Free & Vegan
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“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”
Mini Coconut Cream Pies - Dairy-Free & Vegan
1 recipe photo
READY IN:30mins |
SERVES:6 |
YIELD:6 pies |
UNITS:US |
Ingredients Nutrition
- 1⁄3 cup sweetened coconut
- 6 ounces soft silken tofu, drained
- 1⁄3 cup sugar
- 5 tablespoons cornstarch
- 1 (14 ounce) can light coconut milk
- 1 teaspoon vanilla extract
- 1⁄8 teaspoon coconut extract
- 6 graham cracker pie crusts, mini
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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Mini Coconut Cream Pies - Dairy-Free & Vegan