Mini Coconut Cream Pies - Dairy-Free & Vegan

READY IN: 30mins
Recipe by Herb-Cat

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

Top Review by racuna26

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.

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F Spread coconut on baking sheet, and toast 5 minutes, shaking pan occasionally, or until golden.
  2. Blend tofu in blender or food processor 2 to 3 minutes, or until smooth. Set aside.
  3. Whisk together sugar and cornstarch in saucepan. Whisk in coconut milk, and cook over medium-high heat 8 minutes, or until thickened, whisking constantly.
  4. Remove pan from heat. Fold in tofu, vanilla and coconut extracts, and coconut. Divide among mini pie crusts, and chill.

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