Mini Coconut Cream Pies - Dairy-Free & Vegan - cooking recipe

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

Preparation

Preheat oven to 350\u00b0F Spread coconut on baking sheet, and toast 5 minutes, shaking pan occasionally, or until golden.
Blend tofu in blender or food processor 2 to 3 minutes, or until smooth. Set aside.
Whisk together sugar and cornstarch in saucepan. Whisk in coconut milk, and cook over medium-high heat 8 minutes, or until thickened, whisking constantly.
Remove pan from heat. Fold in tofu, vanilla and coconut extracts, and coconut. Divide among mini pie crusts, and chill.