Mini Coconut Cream Pies Dairy Free Vegan Recipes
MINI COCONUT CREAM PIES - DAIRY-FREE & VEGAN
These little coconut pies are sturdy enough to travel in a lunch box or picnic basket. Check the baking section at your grocery store for vegan-friendly, ready-made graham cracker pie crusts. From Vegetarian Times
Provided by Herb-Cat
Categories Pie
Time 30m
Yield 6 pies, 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F 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.
DAIRY-FREE CHOCOLATE COCONUT CREAM PIE RECIPE BY TASTY
Here's what you need: rolled oats, almond, unsweetened shredded coconut, salt, maple syrup, coconut oil, ripe avocados, coconut cream, cocoa powder, coconut milk, maple syrup, salt, coconut milk, maple syrup, vanilla extract, toasted coconut flake
Provided by Tiffany Lo
Categories Desserts
Yield 10 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F (180°C).
- In a food processor, pulse rolled oats until finely ground.
- Add almonds and blend until finely chopped. Add unsweetened coconut flakes and salt. Pulse a few times.
- Add melted coconut oil and maple syrup until combined.
- Pour pie mixture into a greased 9x9-inch (23x23-cm) pie dish, spreading it evenly on the bottom and sides.
- Poke the crust with a fork several times. Bake for 20 minutes.
- For the filling, add the avocados, coconut cream, cocoa powder,coconut milk, maple syrup, and salt to a blender and blend until smooth.
- Pour mixture into the cooled crust and spread an even layer.
- Place in the refrigerator for 4 hours or overnight.
- For the coconut whipped cream, add the thick part of the coconut milk to a bowl. Using an electric mixer, beat the coconut milk until fluffy.
- Add vanilla extract and maple syrup and beat until well combined. Chill until ready to serve.
- Top with toasted coconut flakes.
- Enjoy!
Nutrition Facts : Calories 602 calories, Carbohydrate 40 grams, Fat 47 grams, Fiber 7 grams, Protein 9 grams, Sugar 34 grams
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- Add the walnuts, dates and dessicated coconut to the food processor and process. It will start out crumbly and then will gradually form into a sticky dough. When it's sticky enough to be forming clumps, transfer to a pie dish and pat down, working it up along the sides as best you can.
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- Remove from the heat and stir in the shredded coconut and vanilla. Place into a glass bowl, cover with plastic wrap and leave to set and cool completely. To speed things up, you can start it off cooling in the freezer - just don't forget it in there!
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