Vegan Coconut Cream Pie Filling - cooking recipe

Ingredients

6 ounces soft silken tofu
1/3 cup sugar
5 tablespoons cornstarch
14 ounces light coconut milk
1 teaspoon vanilla
1/8 teaspoon coconut extract
1/2 cup shredded coconut

Preparation

Blend tofu until smooth, set aside.
In a saucepan over medium heat, whisk together sugar and cornstarch, slowling adding the coconut milk.
Continue to stir over medium heat until thick.
Once the mixture has thickened, fold in the tofu, vanilla, coconut extract and shredded coconut.
Pour mixture into pie crust and garnish with extra shredded coconut.
Chill before serving.