Vegan Coconut Custard PieFrom jo_jo_ba 7 years ago
- 1 ¼ cup spelt flour shopping list
- ½ cup quick oats shopping list
- 3 tablespoons agave nectar shopping list
- 2 tablespoons maple syrup shopping list
- 1 tablespoon apple juice shopping list
- 1 12.3-oz package silken firm tofu shopping list
- 1 cup coconut milk shopping list
- 1/3 cup palm sugar shopping list
- 4 tablespoons cornstarch shopping list
- ¾ cup shredded unsweetened coconut shopping list
- ½ teaspoon vanilla (clear preferable) shopping list
- ½ teaspoon coconut extract shopping list
How to make it
- 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.
The Cookjo_jo_ba Oshawa, CA
The Rating1 people
This recipe I have made a few times and each time I am amazed that it is even better then those containing dairy.
High Five Jo Jo
Michaeltrigger in loved it
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