Some yummy homemade pie for dessert with homemade Organic Soba buckwheat pasta with veggies.
Here’s the recipe…I did one big pie instead of minis. Enjoy
30 minutes or fewer
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.
⅓ cup sweet flake coconut
6 oz. soft silken tofu, drained
⅓ cup sugar
5 Tbs. cornstarch
1 14-oz. can light coconut milk
1 tsp. vanilla extract
⅛ tsp. coconut extract
6 mini graham cracker pie crusts
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.