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To die for vegan coconut cream pie

Vegan coconut pie

This is definitely a treat! And a feast for the eyes too. Pia and I (my wonderful miniature Argentinian friend) were discussing the merits of tofu cheesecake. Well, actually, I was, and she was saying that it was not an appetising thing at all. This left me determined to make a good tofu cheesecake to prove her wrong! The problem with this is, vegan cream cheese is not something you can readily buy in New Zealand- and where you can get it, its so expensive!

So, coconut cream pie was my next idea, and it turned out beautifully (if I do say so myself!)

Ingredients:

Base:

Shortbread crust (From the joy of vegan baking, page 213)

1/2 cup vegan margarine

1/4 cup icing sugar

1 cup and a couple of tablespoons white flour.

Filling:

125grams soft, silken tofu

3/4 cup coconut cream

1 cup raw sugar

1/4 cup margarine (or coconut oil) melted

1/3 cup coconut, toasted

3 Tablespoons white flour

1 tspn vanilla essence

Topping (carob icing)

2 tbspn carob

1/2 cup icing sugar

hot water to make a thick paste

Method:

Preheat your oven to 180 degrees c and set to bake.

Make the crust by creaming the margarine and sugar with a hand blender/ your hands/ a spoon.. whatever you like, really!

press the crust into a pie pan, preferably with fluted sides (its just so pretty!)

Now, chuck all the filling ingredients into the food processor and give her a whirl. You need to pre toast the coconut, which you can either do on the stove in a fry pan, or in the oven. However, in a fry pan is about 600 times faster. ūüėČ reserve some of the coconut to sprinkle over the top of your completed masterpie(ce).

Put the filling ingredients into the raw crust, and bake for around 25 mins- 30 mins, until the sides are nice and brown, and the top is going slightly golden in places. ¬†Sprinkle the remaining coconut over the top. Leave on the bench to cool for half an hour, and then¬†refrigerate¬†for an hour before serving. The filling should be nice and firm, kind of like cheesecake, by the time you put it in the fridge. One of the 5 I made didn’t firm up, so I put it back in the oven for another 1o mins.

Make the carob icing and drizzle over the top attractively!

Vegan coconut pie with tofu base

Pie tastic!

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About Madhava.Sangini

Hi, I'm Madhava Sangini. I'm a cook, a naturopath, a Mum, a musician and I practice Bhakti Yoga. I live in rural New Zealand with my husband and 1 year old son. I blog about Vegan/vegetarian cooking, healthy living, conscious parenting, music making, homemaking.... My interests are diverse and this blog is also quite diverse.

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