Classic Coconut Cream Pie

Ingredients (use vegan versions):

    1 cup coconut flakes
    3 cups coconut milk (or 2 cups coconut milk and 1 cup soymilk, depending on desired richness)
    1/2 cup blended soft tofu
    2/3 cup sugar
    1/2 cup cornstarch
    1/4 teaspoon salt
    1 teaspoon vanilla extract
    1 9" pre-baked pie crust
    1 cup vegan whipped topping of choice

Directions:

1. Spread coconut flakes on a cookie sheet and bake in oven at 350 for 5 minutes. Set aside.

2. In a medium saucepan, combine coconut milk, tofu, sugar, cornstarch, and salt. Cook over low heat, stirring constantly, until mixture comes to a boil.

3. Remove from heat and add 3/4 cup toasted coconut and vanilla. Stir well. Pour into  pie crust and place in fridge. Chill pie in fridge for 3 hours, or until firm.

4. Remove from fridge and spread whipped topping evenly over the pie. Sprinkle with remaining toasted coconut, and voila! You have a delicious, decadent coconut cream pie.

Source of recipe: A friend gave me this recipe and I veganized it to perfection!

Makes: 1 pie, Preparation time: 3 hrs, 30 mins, Cooking time: 20 mins.

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