Vegan Coconut Cream Pie
Vegan Coconut Cream Pie is a delightful dessert that will have even vegans surprised that it could be so good! Go on, treat yourself!
Equipment:
- Cookie sheet
- Medium cooking pot
Ingredients:
- Sugar: 2/3 of a cup
- Salt: 1/4 tsp
- Coconut flakes: 1 cup
- Cornstarch: 1/2 of a cup
- Vanilla extract: 1 tsp
- Coconut milk: 3 cups
- Soft tofu, blended: 1/2 of a cup
- Vegan whipped topping: 1 cup
- 9 inch baked pie crust: 1
Directions:
- Spread the coconut flakes over the cookie sheet and allow to bake at 350 F for approx 5 minutes, then set aside
- Mix the sugar, coconut milk, salt, tofu, and cornstarch in the pot over low heat. Remember to stir constantly, allowing the mixture to come to a boil
- Remove the pot from the heat and stir in 3/4 of the coconut flakes and the vanilla
- Pour the mixture into the pre-baked pie crust and allow the pie to chill in the fridge for approx 3 hours until it becomes firm
- Spread the topping over the pie, making sure it is as even as possible, then sprinkle the left over coconut flakes
Try replacing 1 cup of the coconut milk with soy milk to adjust the richness to your preference!
