Again, I needed a yummy dessert to go with the special Anniversary dinner of pasta carbonara (previous post) and what could be better than coconut cream pie?!? This held together nicely, but could have been sweeter in my opinion. Next time I'll add in some vanilla soy or coconut creamer and that should do the trick, but this was definitely good on it's own!
From Vegetarian Times - http://www.vegetariantimes.com/recipes/10988?utm_source=DFVegan&utm_medium=newsletter&utm_campaign=dfv179
Makes 6 mini pies
1/3 cup sweet flake coconut
6 oz. soft silken tofu, drained
1/3 cup sugar
5 Tbs. cornstarch
1 14-oz. can light coconut milk
1 tsp. vanilla extract
1/8 tsp. coconut extract
6 mini graham cracker pie crusts *I used a regular pie crust
*Next time I'm going to add in 2 tbsp. vanilla soy or coconut creamer for added sweetness
*I also mixed in additional coconut to the batter
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.
Per : Calories: 283, Protein: 3g, Total fat: 13g, Saturated fat: 6g, Carbs: 37g, Cholesterol: mg, Sodium: 134mg, Fiber: 1g, Sugars: 18g