Easy Vegan Coconut Cream Pie Food

VEGAN COCONUT CREAM PIE FILLING

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.

SUPER EASY COCONUT CREAM PIE

Steps:

• In a large bowl mix pudding and milk until pudding becomes thick (usually about 2 minutes).
• Fold in 4 oz (1/2) of the Cool-Whip.
• Fold in 1 cup of coconut.
• Spread mix into bottom of pie crust.
• Spread remaining Cool-Whip on top.
• Sprinkle with left-over coconut.
• Serve cooled (about one hour in the fridge).
• Keep refrigerated.
• Enjoy!

SUGAR FREE COCONUT CREAM PIE

Steps:

• Bake pie crust according to directions on back of package. While baking heat skillet and toast 1 Tbsp coconut flakes until golden brown.
• Mix milk, coconut extract and pudding mix together. When well blended add coconut flakes then half of Cool Whip. Once blended well pour into baked pie crust and smooth. Let set for 10 minutes in refrigerator. When ready to serve top with remaining Cool Whip and toasted flakes.
• ** You can use the same concept with chocolate pudding mix and make a Chocolate Silk pie that is wonderful.

MINI COCONUT CREAM PIES - DAIRY-FREE & VEGAN

Steps:

• Preheat oven to 350°F Spread coconut on baking sheet, and toast 5 minutes, shaking pan occasionally, or until golden.
• Blend tofu in blender or food processor 2 to 3 minutes, or until smooth. Set aside.
• Whisk together sugar and cornstarch in saucepan. Whisk in coconut milk, and cook over medium-high heat 8 minutes, or until thickened, whisking constantly.
• Remove pan from heat. Fold in tofu, vanilla and coconut extracts, and coconut. Divide among mini pie crusts, and chill.