Vegan Coconut Cream Pie Filling

Submitted by selfmadegirl

"Inspiration from veganlunchbox.blogspot.com"

 

• Ready In: 20mins
• Ingredients: 7
• Serves: 6

ingredients

• 170.09 g soft silken tofu
• 78.78 ml sugar
• 73.94 ml cornstarch
• 396.89 g light coconut milk
• 4.92 ml vanilla
• 0.61 ml coconut extract
• 118.29 ml shredded coconut

directions

1. Blend tofu until smooth, set aside.
2. In a saucepan over medium heat, whisk together sugar and cornstarch, slowling adding the coconut milk.
3. Continue to stir over medium heat until thick.
4. Once the mixture has thickened, fold in the tofu, vanilla, coconut extract and shredded coconut.
5. Pour mixture into pie crust and garnish with extra shredded coconut.
6. Chill before serving.

Reviews

[Jackie R.]

This tasted horrible, like sweet tofu, which is not what I was expecting (did not have the texture or taste resembling anything like an omni equivalent recipe). Waste of ingredients and would not recommmend. I'll stick to Minimalist Baker.

 

[Valerie H.]

I did a vegan graham cracker crust. It turned out amazing! Took it to a party and it was all gone quickly. I prefer the tofu method to the cashews. so many vegan recipes use cashews, but I find the results kind of heavy. This pie was perfect

 

[aeht206]

I made a vegan crust for this filling, and it turned out to be a delicious coconut cream pie! I will be making this again very soon! Thanks for the recipe!

 

[drlmorrow1]

This is the BEST coconut pie ever! My husband and I eat one every 2 days (no, we are not fat). <br/>I do add 1/4 teaspoon salt so it won't taste "flat." I also use a store-bought low-fat graham cracker crust. I toast the coconut for the topping. I gave 1/2 pie to some friends last night and they loved it too!

 

[fulcherkaren]

I used reg coconut milk and it was fab in a graham cracker crust!