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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.
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.