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These little coconut pies are sturdy enough to travel in a lunch box or picnic basket. Check the baking section at your grocery store for vegan-friendly. ready-made graham cracker pie crusts.


1/3 cup sweet flake coconut
6 oz soft silken tofu, drained
1/3 cup of sugar
5 Tbs. cornstarch
1 14-oz can light coconut milk
1 tsp. vanilla extract
1/8 tsp. coconut extract
6 mini graham cracker pie crusts

1. Preheat oven to 350 F. Spread coconut on baking sheet, and toast for 5 minutes, shaking 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.

I hope you like this awesome recipe!! Enjoy!
Lisa[/color]