Vegan Coconut Pie
This Vegan Coconut Pie is a tropical delight! Creamy, rich, and incredibly easy to make, it's perfect for any occasion!
Servings: 8 servings
Ingredients
For the Filling:
- 2 lbs soft tofu (32 oz)
- 3/4 cup sugar or xylitol (150g)
- 1/3 cup coconut oil (70g)
- 1/2 tsp pure vanilla extract (2g)
- 1/2 tsp salt
- 1 1/2 cups shredded coconut (75g)
- 1 cup Coconut Whipped Cream (optional for the top)
- 1/2 cup coconut flakes or coconut chips (optional for the top)
Instructions
Instructions:
- Step 1: Prepare the Tofu - Start by draining the soft tofu and pressing it gently to remove excess moisture.
- Step 2: Blend the Filling - In a blender or food processor, combine the drained tofu, sugar (or xylitol), coconut oil, vanilla extract, and salt. Blend until the mixture is completely smooth and creamy.
- Step 3: Add Shredded Coconut - Once the mixture is smooth, add in the shredded coconut and pulse a few times until just combined.
- Step 4: Prepare the Pie Crust (Optional) - If you’re using a pie crust, pre-bake it according to the instructions if necessary, then let it cool slightly before adding the filling.
- Step 5: Assemble the Pie - Pour the coconut filling into the prepared pie crust or just into a greased pie dish. Smooth the top with a spatula.
- Step 6: Chill the Pie - Place the pie in the refrigerator for at least 4 hours, or ideally overnight, to allow it to set properly.
- Step 7: Serve with Toppings - When ready to serve, top with optional coconut whipped cream and sprinkle with coconut flakes or chips.
Equipment
- Blender or food processor
- Mixing Bowl
- Measuring cups and spoons
- Pie Dish
- Spatula
Notes
- For a gluten-free version, use a gluten-free pie crust or skip the crust.
- Leftover pie can be stored in the refrigerator for up to 5 days.
- Add fresh fruit for a seasonal twist!