Just tried this recipe for Tofu Coconut Cream Pie and it works pretty well. I made it purely vegan by using vegan butter instead of margarine and Agave syrup instead of sugar and it was fine. Although a bit chalky and not as coconutty as I like, I'll do what Sarah suggests and add coconut extract next time. But for a first effort this was fine and affirms my belief that I can cook vegan meals.
Tofu Coconut Cream Pie
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)
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.
Hi Toni, I really like your site here and I also have you app on my iPhone so you know I love you! Thanks for all you do for us to bring wonderful recipes. Tonight I made the Tofu Coconut Cream Pie and had visions of my Grandmother's lovely pie and couldn't wait to make this. I knew that tofu has an aftertaste, but I thought the toasted coconut and the coconut milk would alleviate the chalky taste. It did not. Let me tell you what I did and then tell you what I plan on doing next time. Thanks for your hint on the Mori Nu Tofu. I will try to find it. My husband went to the store and accidently bought cinnamon graham crackers. I was a little worried about that, but in actuality I liked it better. The cinnamon did not interfere with the taste at all and we thought it really added to it. Next, I made the filling by your directions and amounts. Well, it's probably me as I'm a new Vegan (due to health so it's for life!) but I just thought it was not sweet enough even though I used sweetened coconut milk, the brown sugar and all. So, I said how does it differ from the pies that I used to make. From there I added salt. It needed that to compliment the sweetness. Then I added 2 teaspoons vanilla extract, 1 teaspoon butter extract, and 1 teaspoon of coconut extract. It was better but not quite coco-nutty/ sweet enough, so I added a total of 1/2 of the can of coconut milk. The pie was less chalky, but now just a tish too sweet for me (hubby said it wasn't too sweet) but it needed the cream and eggs I was used to! Ha. Anyway, since I can't use them I decided that next time I make this pie I will do this and see if the chalky taste is gone.... In the crust, I will eliminate the sugar and add coconut thereby enhancing the coconut flavor (and I will stick with the cinnamon graham crackers brand 365). For the filling, I will get the Mori Nu Tofu, if I can. Then I will make the filling like I did before using only 1/3 of the can of coconut cream and only 2 tablespoons of the brown sugar. Now comes where I think will make the big difference as I got the flavors right with the extracts....I am going to pour a very thin layer of filling over the crust (made as usual with coconut), then I will add a layer of ground up graham cracker crumbs over that, then unsweetened coconut on top of the crumbs and repeating the layers once or twice more and ending with the toasted coconut that you suggested, which I loved. I love coconut cream pie so I am not giving up! If this does not work, I'll keep playing with it until I get it right. I was even thinking of Veganaise as a possibility somewhere in the recipe for creaminess...... Sara
Tofu Coconut Cream Pie For the crust: 1 pkg. vegan graham crackers (12-14 crackers) 30 mL sugar 80 g vegan margarine For the filling: 120 mL plus 30 mL toasted shredded coconut (reserve 30 mL) 1 400 g package firm tofu, drained and rinsed 50 g light brown sugar or pure cane sugar 30 - 45 mL coconut milk* .6 mL Vanilla extract (optional) To prepare: Preheat your oven to 180°C. 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 23 cm spring form pan. Bake the crust for 15 minutes, then remove it from the oven, and allow it cool.
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.
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
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.
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!
Question...Do you buy the shredded coconut already toasted? Of do you toast yourself? If so, how? Beth
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
can this pie be frozen or will texture change.Also can you use a spelt pie crust or nut crust be used instead.
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.
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.
The pie was great!!!! I loved it and so did some friends who would not try tofu but love this pie. Thank you
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
Sara - glad you're trying your own way to make this recipe work for you. Our philosophy is always to encourage people to experiment to find new ways of enjoying great veg food. Keep it up! And thanks for posting.