Mini Coconut Cream Pies - Dairy-Free & Vegan

Recipe by Herb-Cat
READY IN: 30mins
SERVES: 6
YIELD: 6 pies
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

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