Coconut Cream Pie

What you need:

1/2 package (about 9oz) silken tofu (I use Nasoya Silken tofu)
1 15oz can of coconut milk
3/4 cup maple syrup
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
1/4 cup cornstarch
1/4 teaspoon salt
1 cup water
2 Tablespoons agar agar flakes
prepared vegan pie crust

What you do:

Boil agar and water. Simmer and stir constantly, until reduced to 1/3 cup.
Place all other ingredients together and blend well. Add the agar mix and blend again. Place in saucepan and bring to a low boil stirring constantly until a pudding consistency. (Blend again if lumps have formed) Pour into prebaked pie shell.
Garnish with toasted coconut. Let chill for 2 hours or more.

Preparation Time:

Cooking Time:

Servings:

Recipe Category:

Pies