Mini Coconut Cream Pies Dairy Free Vegan Recipe

Transport these delightful mini coconut cream pies to your next picnic or lunchbox! Made with creamy tofu and rich coconut milk, these individual pies are easy to make and even easier to enjoy. No dairy? No problem! This vegan recipe uses ready-made graham cracker crusts for ultimate convenience. Get ready for a taste of coconut paradise!

Prep Time 15 mins
Cook Time 30 mins
Calories 1145.1 kcal
Protein 20g
Rating 2.5 (2 Reviews)
Mini Coconut Cream Pies Dairy Free Vegan 33

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Mini Coconut Cream Pies Dairy Free Vegan

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How to Make Mini Coconut Cream Pies Dairy Free Vegan

  1. Preheat oven to 350°F (175°C). Spread 1 cup shredded coconut on a baking sheet and toast for 5 minutes, shaking the pan occasionally, until golden brown.
  2. Blend 1 (14-ounce) block firm or extra-firm tofu in a blender or food processor for 2-3 minutes, until completely smooth.
  3. Set the blended tofu aside.
  4. In a medium saucepan, whisk together 1/2 cup granulated sugar and 1/4 cup cornstarch.
  5. Gradually whisk in 1 (13.5-ounce) can full-fat coconut milk. Cook over medium-high heat for 8-10 minutes, whisking constantly, until the mixture thickens to a pudding-like consistency.
  6. Remove the saucepan from the heat.
  7. Gently fold in the blended tofu, 1 teaspoon vanilla extract, 1/2 teaspoon coconut extract, and the toasted coconut.
  8. Divide the filling evenly among 6-8 mini vegan graham cracker pie crusts.
  9. Refrigerate for at least 2 hours, or until the filling is completely set, before serving.

Nutrition Information (Approximate per serving)

Sodium

50 g

Sugar

375g

Fat

61g

Carbs

52g