Mini Coconut Cream Pies Dairy Free Vegan Recipes
MINI COCONUT CREAM PIES - DAIRY-FREE & VEGAN
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. From Vegetarian Times
Provided by Herb-Cat
Categories Pie
Time 30m
Yield 6 pies, 6 serving(s)
Number Of Ingredients 8
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.
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- Preheat oven to 450°F. Roll each pie crust out to 1/8-inch thickness. Using a 3-inch circle, cut out as many rounds as possible, about 15. Transfer circles of dough to a muffin tin making sure they are flush against the pan. Prick the bottom and sides of each crust with a fork. Bake for 8-10 minutes. Let cool before filling.
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