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
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!