Vegan Coconut Custard Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 ¼ cup spelt flour½ cup quick oats3 tablespoons agave nectar2 tablespoons maple syrup1 tablespoon apple juice1 12.3-oz package silken firm tofu1 cup coconut milk1/3 cup palm sugar4 tablespoons cornstarch¾ cup shredded unsweetened coconut½ teaspoon vanilla (clear preferable)½ teaspoon coconut extract
Preheat oven to 350 degrees.
In a bowl, combine flour, oats, nectar, syrup and apple juice, using your fingers to reach a crumbly texture that sticks together somewhat when pressed.
Press mixture into a 9 inch pie pan.
Bake for 10-13 minutes until golden around the edges. Remove from oven and let cool.
In a food processor, combine tofu, coconut milk, sugar and cornstarch, and puree until smooth.
Transfer mixture to a saucepan and stir in coconut.
Over medium heat, slowly bring mixture to a thick slow boil, stirring frequently.
Remove from heat, stir in vanilla and coconut extracts.
Let cool, stirring occasionally, for ten minutes.
Cover pot to cool completely before pouring into pie shell. Refrigerate to set.
Number of Servings: 10
Recipe submitted by SparkPeople user JO_JO_BA.
In a bowl, combine flour, oats, nectar, syrup and apple juice, using your fingers to reach a crumbly texture that sticks together somewhat when pressed.
Press mixture into a 9 inch pie pan.
Bake for 10-13 minutes until golden around the edges. Remove from oven and let cool.
In a food processor, combine tofu, coconut milk, sugar and cornstarch, and puree until smooth.
Transfer mixture to a saucepan and stir in coconut.
Over medium heat, slowly bring mixture to a thick slow boil, stirring frequently.
Remove from heat, stir in vanilla and coconut extracts.
Let cool, stirring occasionally, for ten minutes.
Cover pot to cool completely before pouring into pie shell. Refrigerate to set.
Number of Servings: 10
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 219.3
- Total Fat: 7.6 g
- Cholesterol: 0.0 mg
- Sodium: 54.9 mg
- Total Carbs: 35.1 g
- Dietary Fiber: 2.6 g
- Protein: 5.2 g
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