Ingredients for Vegan Coconut Cream Pie Filling
- 14 ounces (397g) firm or extra-firm tofu
- 1/2 cup (100g) granulated sugar
- 1/4 cup (30g) cornstarch
- 1 (13.5 ounce) can full-fat coconut milk
- 1 teaspoon pure vanilla extract
- 1 tablespoon coconut extract
- 1/2 cup (30g) sweetened shredded coconut
- 1 (9-inch) prepared pie crust
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How to Make Vegan Coconut Cream Pie Filling
- Blend 14 ounces (397g) firm or extra-firm tofu until completely smooth and creamy. Set aside.
- In a medium saucepan over medium heat, whisk together 1/2 cup (100g) granulated sugar and 1/4 cup (30g) cornstarch until well combined. Slowly whisk in 1 (13.5 ounce) can full-fat coconut milk.
- Continue to whisk constantly over medium heat until the mixture thickens significantly and comes to a gentle simmer, about 5-7 minutes. It should coat the back of a spoon.
- Remove from heat. Gently fold in the blended tofu, 1 teaspoon pure vanilla extract, 1 tablespoon coconut extract, and 1/2 cup (30g) sweetened shredded coconut.
- Pour the mixture into your prepared pie crust (9-inch). Garnish with extra shredded coconut.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the filling to set completely and chill thoroughly before serving.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
59g
Fat
12g
Carbs
7g
