Serves: 6
Prep: 20 MinI have always LOVED coconut cream pie. But since I have become a vegan (about 30 years ago) I have not found a good vegan coconut cream pie. This recipe comes pretty close though. I tweaked this recipe to make it very YUMMY! I will leave the original recipe but add my tweaking's.
Ingredients
* 1/3 of a six ounce silken tofu
* 1 carton (half pint) of Silk French Vanilla Cream Whiz in the blender with tofu
* 1/3 1/3 cup Agave Nectar
* 6 tablespoons cornstarch
* 14 ounces light coconut milk
* 1 teaspoon vanilla
* 1/8 teaspoon coconut extract
* 1/2 cup lightly toasted shredded coconut (watch closely while toasting)
* 1/8 tsp salt
- Blend tofu/French Vanilla Cream until smooth, set aside.
- In a saucepan over medium heat, whisk together Agave Nectar and cornstarch, slowing adding the coconut milk.
- Continue to stir over medium heat until thick.
- Once the mixture has thickened, fold in the tofu/Silk French Vanilla Cream mixture, vanilla, coconut extract and shredded coconut.
- Pour mixture into pie crust and garnish with extra shredded coconut.
- Chill before serving.
Heidi, the little bit of this I got to taste at lunch on Sabbath was fantastic! I can't wait to make this - I've missed coconut cream pie so much. I'm going to try it with the French vanilla coconut creamer instead of the soy and see how it tastes. Thanks for sharing this - I'm sure it's going to be a favorite at our house!
ReplyDeleteRuth, Thank you for the compliment. I will try the French Vanilla Coconut Creamer also. I didn't know they made it. Where do you get it; Whole foods?
ReplyDeleteHeidi