Mini Coconut Cream Pies - Dairy-Free & Vegan

1. 1

   Preheat oven to 350u00b0F Spread coconut on baking sheet, and toast 5 minutes, shaking pan occasionally, or until golden.

2. 2

   Blend tofu in blender or food processor 2 to 3 minutes, or until smooth. Set aside.

3. 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. 4

   Remove pan from heat. Fold in tofu, vanilla and coconut extracts, and coconut. Divide among mini pie crusts, and chill.

* Per serving · 4 servings · Values may vary.

No additional tips available.