Vegan Coconut Cream Pie Filling

Inspiration from veganlunchbox.blogspot.com

• Ready In: 20 mins
• Serves: 6

Ingredients

• 6  ounces soft silken tofu
• 1⁄3 cup sugar
• 5  tablespoons cornstarch
• 14  ounces light coconut milk
• 1  teaspoon vanilla
• 1⁄8 teaspoon  coconut extract
• 1⁄2 cup  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.