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

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.