These little coconut pies are sturdy enough to travel in a lunch box or picnic basket.

These little coconut pies are sturdy enough to travel in a lunch box or picnic basket.

Makes 6 pies

Ingredients:

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 vegan pie crusts (will put up recipe for vegan pie crust below)

Directions

1. Preheat oven to 350°F\ 180°C. 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.

 

 

Vegan Pie Crust Recipe

An easy vegan pie crust recipe made from margarine and oil.

Ingredients:

  • 2 cups flour

  • 1 1/2 tbsp sugar

  • 1/2 tsp salt

  • 1/2 cup plus 2 tbsp vegan margarine

  • 2 tbsp vegetable oil

  • 3 tbsp cold water

Preparation:

Combine the flour, sugar and salt in a large bowl. Cut in the vegan margarine, mixing until crumbly.

In a separate bowl, whisk together the oil and water, then add to the flour mixture, mixing just until a dough forms.

Cover the dough with plastic wrap, then chill for 30 minutes.

Roll out onto a lightly floured surface to about 1/4 inch thickness and gently press into a pie tin.

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