Vegan Coconut Custard Pie
Nutritional Info
- Servings Per Recipe: 10
- 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
View full nutritional breakdown of Vegan Coconut Custard Pie calories by ingredient
Introduction
Slightly adapted from another recipe found on the web, this whole-grain vegan coconut pie is full of creamy flavour and a great dessert for when you’re feeling a craving for the tropics in the dead of winter. Slightly adapted from another recipe found on the web, this whole-grain vegan coconut pie is full of creamy flavour and a great dessert for when you’re feeling a craving for the tropics in the dead of winter.Number of Servings: 10
Ingredients
-
1 ¼ cup spelt flour
½ cup quick oats
3 tablespoons agave nectar
2 tablespoons maple syrup
1 tablespoon apple juice
1 12.3-oz package silken firm tofu
1 cup coconut milk
1/3 cup palm sugar
4 tablespoons cornstarch
¾ cup shredded unsweetened coconut
½ teaspoon vanilla (clear preferable)
½ teaspoon coconut extract
Directions
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.