Wheatsville Co-Op's Vegan Coconut Pie

Name: Wheatsville Co-Op's Vegan Coconut Pie
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 pies
Ingredients: 2 vegan graham cracker pie crust; 3 1/2 cups coconut (organic if possible); 3 lbs tofu (again, organic if possible); 3 cups powdered sugar (raw, organic); 6 teaspoons vanilla; 1/2 cup canola oil; 1 teaspoon salt

Submitted by Haribol

"This recipe is from the local co-op in Austin, Tx. This pie is the best coconut pie that I've ever had, vegan or not. Try it, you won't be dissapointed!"

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Ready In:: 30mins
Ingredients:: 7
Yields:: 2 pies

ingredients

2 vegan graham cracker pie crust
3 ¹⁄₂ cups coconut (organic if possible)
3 lbs tofu (again, organic if possible)
3 cups powdered sugar (raw, organic)
6 teaspoons vanilla
¹⁄₂ cup canola oil
1 teaspoon salt

directions

Blend tofu, powdered sugar, oil, vanilla, and salt in a blender until smooth and creamy. Fold in 3 cups of the coconut. Pour into pie shells and bake for 15 minutes. Sprinkle the remanining half cup of coconut on top and bake for another 5 minutes until the filling looks firm and set. Serve chilled.
Note: I was told to toast the coconut ahead of time for a much better flavor.