You are here

Member since November 2009
0
5

Classic Coconut Cream Pie

What you need: 

1 cup coconut flakes
3 cups coconut milk (or 2 cups coconut milk and 1 cup soymilk, depending on desired richness)
1/2 cup blended soft tofu
2/3 cup sugar
1/2 cup cornstarch
1/4 teaspoon salt
1 teaspoon vanilla extract
1 9" pre-baked pie crust
1 cup vegan whipped topping of choice

What you do: 

1. Spread coconut flakes on a cookie sheet and bake in oven at 350 for 5 minutes. Set aside.
2. In a medium saucepan, combine coconut milk, tofu, sugar, cornstarch, and salt. Cook over low heat, stirring constantly, until mixture comes to a boil.
3. Remove from heat and add 3/4 cup toasted coconut and vanilla. Stir well. Pour into pie crust and place in fridge. Chill pie in fridge for 3 hours, or until firm.
4. Remove from fridge and spread whipped topping evenly over the pie. Sprinkle with remaining toasted coconut, and voila! You have a delicious, decadent coconut cream pie.
Source of recipe: A friend gave me this recipe and I veganized it to perfection!

Preparation Time: 
3 hrs, 30 mins, Cooking time: 20 mins
Cooking Time: 
20 mins
Servings: 
1
Recipe Category: 

SO HOW'D IT GO?

can i use silken tofu instead of soft? im thinking so since theres cornstarch to thicken it? and what types of whipped topping are you guys using? looked up one that uses an additional 2 cans of coconut milk! ah coco overload!

0 likes

Ahh, something went terribly wrong. So for starters, I forgot to get silken tofu, so I just left it out. I was whisking on low heat forever, waiting for it to thicken and decided to turn it up to medium. I let it thicken and poured it into the crust. The next day I sliced into it and it was like swiss cheese, complete with little air bubbles trapped inside. It was disgusting. I can't imagine tofu would have saved it so I figure I just thickened it too much?? Should I just be patient and go low and slow and remove it as soon as there are any bubbles?

I think you do need the tofu. It gives it the right consistency.

0 likes

CCP take two: I added the tofu this time and I removed the filling from the heat much sooner than last time, almost worried it was still too runny. But I stole a few forkfulls of the stuff this morning and it was good. Still kind of loose but I think that's the right consistency. Will post a pic if I can get a decent slice out.

0 likes

Ahh, something went terribly wrong. So for starters, I forgot to get silken tofu, so I just left it out. I was whisking on low heat forever, waiting for it to thicken and decided to turn it up to medium. I let it thicken and poured it into the crust. The next day I sliced into it and it was like swiss cheese, complete with little air bubbles trapped inside. It was disgusting. I can't imagine tofu would have saved it so I figure I just thickened it too much?? Should I just be patient and go low and slow and remove it as soon as there are any bubbles?

0 likes

This looks great! I just want to check, the coconut milk is the canned kind, like you would use in a thai coconut curry, right? not the watery type that is supposed to replace cows milk? also, has anyone tried adding a fruit to it? I'm thinking of using strawberries or something to make it pink for valentines day.

0 likes

This is crazy good    :D.  Although I accidently used firm tofu  :-\ . It was still wonderful.  I also did not have whipped topping.  Will def make again.  Thank you for sharing.

0 likes

this recipe is amazing! :)>>>

0 likes

This looks awesome.  What kind of whipped topping are people using?

0 likes

:)>>>
This is amazing!!!  It's so creamy and delicious my boyfriend flipped!
Will definately be making this again :-)

0 likes

any suggestions about how to do this without the soy?  My son is allergic to soy.  Thanks, y'all~

Maybe try the same amount or maybe 1/4 C more of raw soaked cashews. Drain, then blend in a high powered blender (like a VitaMix) with the coconut milk until smooth. If you don't have a high powered blender you could grind the cashews to a fine powder in a clean coffee grinder. And if you don't have a coffee/spice grinder just blend the coconut milk and cashews as best you can then strain to get a smooth texture. Then proceed with the recipe as directed, maybe upping the amount of cornstarch a little to ensure a pie that will slice after it chills.

0 likes

Pages

Log in or register to post comments