Tofu Coconut Cream Pie
By admin • Jul 2nd, 2007 • Category: Featured, Sweet Finishes
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Tofu Coconut Cream Pie
Sweet, light, vegan, and practically guilt-free, this pie is absolutely delicious.
For the crust:
1 pkg. vegan graham crackers (12-14 crackers)
2 T. sugar
6 T. vegan margarine
For the filling:
½ c. plus 2 T. toasted shredded coconut (reserve 2 T.)
1 14-oz. package firm tofu, drained and rinsed
¼ c. light brown sugar (very lightly packed) or pure cane sugar
2-3 T. coconut milk*
1/8 t. Vanilla extract (optional)
To prepare:
Preheat your oven to 350. In a small pan, melt the margarine. In a food processor, process the crackers and sugar. Place the dry mixture in a bowl and drizzle in the melted margarine, mix well, and press into a 9 inch spring form pan. Bake the crust for 15 minutes, then remove it from the oven, and allow it cool.
Sprinkle the shredded coconut on a lined baking sheet and toast it in the oven until it’s light brown. Keep an eye on it, because coconut can burn very quickly. Remove the toasted pieces from the oven and place them in a bowl, fluffing the coconut if needed.
In a food processor, purée the tofu until smooth. Add the sugar, coconut milk, vanilla, and 8 tablespoons of the coconut. Process on high for about 10 seconds, then pour the mixture into the pre-baked shell, and top with the remaining toasted coconut. Chill the pie for two hours, or overnight. This pie keeps for up to a week in the refrigerator – but it usually gets eaten long before that.
This recipe may also be prepared in a square or rectangular pan and cut into individual squares for a great party treat.
*Sweetened coconut milk is, of course, sweeter and has a more intense coconut flavor, however unsweetened works just as well. Try it both ways and see which you prefer.
admin is Toni Fiore was raised by an Italian-American father and a German mother who instilled in her a sociable nature and the love of travel and of good food. She has lived in Italy and Germany and now resides in southern Maine. She is the author of: Totally Vegetarian: Easy, Fast, Comforting Cooking for Every Kind of Vegetarian
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Saw your podcast, made the pie and loved it. Will make it again soon.
Thanks Carol I’m glad you liked it! Should you make changes that you feel improve the recipe, please write back and share your ideas. Toni
The pie was great!!!! I loved it and so did some friends who would not try tofu but love this pie. Thank you
I thought the pie was okay. I could taste the tofu in mine and the pie had a lot more saturated fat than I thought it would…still lighter than a regular coconut cream pie.
Try using Mori Nu firm or extra firm tofu. It comes in aseptic cartons and has a neutral more mild flavor. I have come to prefer it especially when using tofu for desserts.
can this pie be frozen or will texture change.Also can you use a spelt pie crust or nut crust be used instead.
I suspect that the texture would change if it was frozen because of the water content of tofu. I’ve frozen my tofu ravioli with no problem, but that’s about a tablespoon of tofu filling tucked into pasta, not an open faced pie. If you do freeze some of this pie please let us know the result. As far as the crust goes, any crust will work. Again please feel free to share what and how you’ve modified this recipe. It’s always helpful for me and others. thanks for writing. Toni
Question…Do you buy the shredded coconut already toasted? Of do you toast yourself? If so, how?
Beth
Oops! Never mind! Now I see the reference to toasting the coconut in the text. I had seen this recipe made on the show, but don’t recall seeing how to toast the coconut. Either it wasn’t mentioned or I missed it. And somehow I managed to read past it here, too!
So I’m attempting to make this dish/dessert. And this is my first time baking something on my own..funny, to me at least..Okay, Question: you didn’t specify if we should use ’sweetened’ or ‘unsweetened’ coconut. I’m trying it w/the ‘unsweetened’. What do you suggest? Thanks, Diana.
Hi Diana,
I would use sweetened for this. When I use coconut milk for savory recipes I use unsweetened. Also look for a first cold pressed variety if possible (not completely necessary but it’s better)and bump up the sugar if you need to to taste. Sweetened has a more pronounced coconut flavor. Also the tofu in the aseptic carton (long term carton storage) called MORI NU has a milder soy flavor. Look for the extra firm style. I discovered using this tofu after I developed this recipe and after I heard from a few people that they could taste a bit too much soy aftertaste with the refrigerated tofu. If you can’t find Mori Mu any firm or extra firm tofu will do. Let me know how this worked out for you. Take care. Toni
Impressive post there!! Poor coconut oil… Its only fault is coconuts cultivate only in the tropics. If only the coconut palm tree (Cocos nucifera Linn) grew every place, coconut oil would have been most probably heralded as the most phenomenal, highest quality, best, etc. dietary oil or fat on the the entire globe. Cheers.
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