CLASSIC COCONUT CREAM PIE (VEGAN)

CLASSIC COCONUT CREAM PIE (VEGAN) image

Categories Bean

Yield 1 pie

Number Of Ingredients 9

1 cup coconut flakes
3 cups coconut milk (or 2 cups coconut milk and 1 cup soymilk, depending on desired richness)
1/2 cup blended soft tofu
2/3 cup sugar
1/2 cup cornstarch
1/4 teaspoon salt
1 teaspoon vanilla extract
1 9-inch pre-baked pie crust
1 cup vegan whipped topping of choice

Steps:

1) Spread coconut flakes on a cookie sheet and bake in the oven at 350 fahrenheit for 5 minutes. Set aside. 2) In a medium saucepan, combine coconut milk, tofu, sugar, cornstarch, and salt. 3) Cook over low heat, stirring constantly, until mixture comes to a boil. 4) Remove from heat and add 3/4 cup toasted coconut and vanilla. Stir well. Pour into pie crust and place in fridge. Chill pie in fridge for 3 hours, or until firm. 5) Remove from fridge and spread whipped topping evenly over the pie. Sprinkle with remaining toasted coconut, and voila! You have a delicious, decadent coconut cream pie.