Wheatsville Co-Op's Vegan Coconut Pie |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This recipe is from the local co-op in Austin, Tx. This pie is the best coconut pie that I've ever had, vegan or not. Try it, you won't be dissapointed! Ingredients:
2 vegan graham cracker pie crust |
3 1/2 cups coconut (organic if possible) |
3 lbs tofu (again, organic if possible) |
3 cups powdered sugar (raw, organic) |
6 teaspoons vanilla |
1/2 cup canola oil |
1 teaspoon salt |
Directions:
1. Blend tofu, powdered sugar, oil, vanilla, and salt in a blender until smooth and creamy. Fold in 3 cups of the coconut. Pour into pie shells and bake for 15 minutes. Sprinkle the remanining half cup of coconut on top and bake for another 5 minutes until the filling looks firm and set. Serve chilled.
2. Note: I was told to toast the coconut ahead of time for a much better flavor.
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