Wheatsville Co-Op's Vegan Coconut Pie

  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)

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