Mini Coconut Cream Pies - Dairy-Free & Vegan
photo by racuna26
- Ready In:
- 30mins
- Ingredients:
- 8
- Yields:
-
6 pies
- Serves:
- 6
ingredients
- 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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Reviews
-
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.
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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.