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
- Blend tofu, powdered sugar, oil, vanilla, and salt in a blender until smooth and creamy.
- Fold in 3 cups of the coconut.
- Pour into pie shells and bake for 15 minutes.
- Sprinkle the remanining half cup of coconut on top and bake for another 5 minutes until the filling looks firm and set.
- Serve chilled.
- 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)