Dessert

Vegan Coconut Custard Pie is for Dessert.

Vegan Coconut Custard Pie takes 50 minutes to prepare.

Vegan Coconut Custard Pie takes 600 minutes to cook.

Vegan Coconut Custard Pie makes 10 servings.

The ingredients for Vegan Coconut Custard Pie are:

1 ¼ cup spelt flour
½ cup quick oats
3 tablespoons agave nectar
2 tablespoons maple syrup
1 tablespoon apple juice
1 12.3-oz package silken firm tofu
1 cup coconut milk
1/3 cup palm sugar
4 tablespoons cornstarch
¾ cup shredded unsweetened coconut
½ teaspoon vanilla (clear preferable)
½ teaspoon coconut extract

Here is how you make Vegan Coconut Custard Pie:

Preheat oven to 350 degrees. In a bowl, combine flour, oats, nectar, syrup and apple juice, using your fingers to reach a crumbly texture that sticks together somewhat when pressed. Press mixture into a 9 inch pie pan. Bake for 10-13 minutes until golden around the edges. Remove from oven and let cool.In a food processor, combine tofu, coconut milk, sugar and cornstarch, and puree until smooth.Transfer mixture to a saucepan and stir in coconut. Over medium heat, slowly bring mixture to a thick slow boil, stirring frequently. Remove from heat, stir in vanilla and coconut extracts. Let cool, stirring occasionally, for ten minutes. Cover pot to cool completely before pouring into pie shell. Refrigerate to set.Number of Servings: 10Recipe submitted by SparkPeople user JO_JO_BA.

The nutritional information for Vegan Coconut Custard Pie is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 219.3

• Total Fat: 7.6 g
• Cholesterol: 0.0 mg
• Sodium: 54.9 mg
• Total Carbs: 35.1 g
• Dietary Fiber: 2.6 g
• Protein: 5.2 g

The dietary needs meet for Vegan Coconut Custard Pie is Vegan