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Vegetarian Times Issue: June 1, 2009 p.51
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1. Preheat oven to 350°F. 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.
Member Rating:
Makes 6 pies
Per pie:
| Calories | 283 |
| Protein | 3g |
| Total Fat | 13g |
| Saturated Fat | 6g |
| Carbs | 37g |
| Cholesterol | 0mg |
| Sodium | 134mg |
| Fiber | 1g |
| Sugar | 18g |
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Loved these, they were a big hit at my son's graduation party last june!
Can you recommend a tofu substitute?
Where can I buy mini crusts?? I have only seen the big pie crusts???
These are delicious pies. I upped the ingredient by half and used full fat coconut milk for one large pie---came out perfect!
These are amazing! At my house we all love them, and make them whenever we want something sweet.
We made one big pie and it was delicious.