Comments on: Tofu Coconut Cream Pie

By: Cathleen Bares

Cathleen Bares — Wed, 17 Feb 2010 16:57:05 +0000

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.

By: Chef

Chef — Wed, 14 Jan 2009 13:03:28 +0000

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

By: Diana Prieto

Diana Prieto — Wed, 14 Jan 2009 02:41:33 +0000

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.

By: Beth

Beth — Tue, 10 Jun 2008 16:54:50 +0000

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!

By: Beth

Beth — Tue, 10 Jun 2008 16:51:30 +0000

Question…Do you buy the shredded coconut already toasted? Of do you toast yourself? If so, how?

Beth

By: Chef

Chef — Fri, 02 May 2008 00:44:49 +0000

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

By: td weels

td weels — Thu, 01 May 2008 18:33:10 +0000

can this pie be frozen or will texture change.Also can you use a spelt pie crust or nut crust be used instead.

By: Chef

Chef — Sat, 19 Apr 2008 00:42:48 +0000

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.

By: Mr. Designer

Mr. Designer — Fri, 18 Apr 2008 14:00:30 +0000

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.

By: Michelle Baylis

Michelle Baylis — Sat, 12 Jan 2008 22:08:13 +0000

The pie was great!!!! I loved it and so did some friends who would not try tofu but love this pie. Thank you