Wheatsville Co-Op's Vegan Coconut Pie

• 2 vegan graham cracker pie crust
• 3 12 cups coconut (organic if possible)
• 3 lbs tofu (again, organic if possible)
• 3 cups powdered sugar (raw, organic)
• 6 teaspoons vanilla
• 12 cup canola oil
• 1 teaspoon salt

1. Blend tofu, powdered sugar, oil, vanilla, and salt in a blender until smooth and creamy.
2. Fold in 3 cups of the coconut.
3. Pour into pie shells and bake for 15 minutes.
4. Sprinkle the remanining half cup of coconut on top and bake for another 5 minutes until the filling looks firm and set.
5. Serve chilled.
6. Note: I was told to toast the coconut ahead of time for a much better flavor.

graham cracker pie crust, coconut, again, powdered sugar, vanilla, canola oil, salt

Taken from www.food.com/recipe/wheatsville-co-ops-vegan-coconut-pie-153705 (may not work)