Vegan Coconut Cream Pie Filling Recipes
VEGAN COCONUT CREAM PIE FILLING
Make and share this Vegan Coconut Cream Pie Filling recipe from Food.com.
Provided by selfmadegirl
Categories Dessert
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Blend tofu until smooth, set aside.
- In a saucepan over medium heat, whisk together sugar and cornstarch, slowling adding the coconut milk.
- Continue to stir over medium heat until thick.
- Once the mixture has thickened, fold in the tofu, vanilla, coconut extract and shredded coconut.
- Pour mixture into pie crust and garnish with extra shredded coconut.
- Chill before serving.
Nutrition Facts : Calories 125, Fat 3.5, SaturatedFat 2.5, Sodium 22.5, Carbohydrate 21.8, Fiber 0.4, Sugar 14.9, Protein 1.6
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- In a food processor, combine the oats, almonds, shredded coconut, coconut sugar, salt, and vanilla extract and pulse a few times, until they form a fine meal. With the motor running, slowly add in the coconut oil until it is completely incorporated. The crumbs should stick together when pressed between your fingers. Transfer the crust mixture to your prepared pie pan and evenly spread it across the bottom and up the edges. The crust should be about1/4" thick. Place it in the oven and bake for 15 minutes. Remove from the oven and let the crust cool while making your filling.
- To make your filling, in a small saucepan combine cornstarch and coconut sugar and whisk in the coconut milk and vanilla extract. Place over medium heat and cook until it starts to thicken (about 7-8 minutes), whisking frequently. Remove from heat, transfer to a bowl, cover and refrigerate for half an hour, until chilled.
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- To make pie crust: In a medium bowl, mix together all the ingredients. Press the mixture evenly onto the bottom of a pie plate using your fingers or the back of a spoon.
- In a blender or food processor, blend together tofu, oil, vanilla, salt, and agave. Fold in 2 cups of the coconut. Pour into the pie crust and bake for 20 minutes.
- Sprinkle remaining 1/4 cup of coconut on top and bake for another 10 minutes until filling looks set and not very jiggly.
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- Add oats, almonds, sea salt (optional), and coconut sugar to a high-speed blender and mix/pulse on high until a fine meal is achieved.
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