Ingredients for Mini Coconut Cream Pies Dairy Free Vegan
- Sweetened Coconut
- Soft Silken Tofu
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- Light Coconut Milk
- Vanilla Extract
- Coconut Extract
- Graham Cracker Pie Crusts
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How to Make Mini Coconut Cream Pies Dairy Free Vegan
- 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.
- Blend 1 (14-ounce) block firm or extra-firm tofu in a blender or food processor for 2-3 minutes, until completely smooth.
- Set the blended tofu aside.
- In a medium saucepan, whisk together 1/2 cup granulated sugar and 1/4 cup cornstarch.
- 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.
- Remove the saucepan from the heat.
- Gently fold in the blended tofu, 1 teaspoon vanilla extract, 1/2 teaspoon coconut extract, and the toasted coconut.
- Divide the filling evenly among 6-8 mini vegan graham cracker pie crusts.
- 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