Mini Coconut Cream Pies - Dairy-free & Vegan

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 1/3 cup sweetened coconut
• 6 ounces soft silken tofu, drained
• 1/3 cup sugar
• 5 tablespoons cornstarch
• 1 (14 ounce) can light coconut milk
• 1 teaspoon vanilla extract
• 1/8 teaspoon coconut extract
• 6 graham cracker pie crusts, mini

Recipe

• 1 preheat oven to 350°f spread coconut on baking sheet, and toast 5 minutes, shaking pan occasionally, or until golden.
• 2 blend tofu in blender or food processor 2 to 3 minutes, or until smooth. set aside.
• 3 whisk together sugar and cornstarch in saucepan. whisk in coconut milk, and cook over medium-high heat 8 minutes, or until thickened, whisking constantly.
• 4 remove pan from heat. fold in tofu, vanilla and coconut extracts, and coconut. divide among mini pie crusts, and chill.