Decadent Vegan Coconut Cream Pie Filling
Indulge in this luscious Vegan Coconut Cream Pie Filling, perfect for any dessert lover seeking a dairy-free option. This delightful filling combines the creaminess of silken tofu with the tropical flavors of coconut, resulting in a velvety smooth texture that is sure to please. Once set in your favorite pie crust, this filling can be garnished with toasted coconut flakes or fresh fruit for an added touch. Ideal for gatherings or cozy nights at home, share this delectable treat with family and friends for an irresistible vegan dessert.
N/A
Servings
133
Calories
7
Ingredients
Ingredients
soft silken tofu
6 ounces (blended until smooth)
sugar
1/3 cup (granulated)
cornstarch
5 tablespoons (for thickening)
light coconut milk
14 ounces (canned or carton, shaken well)
vanilla extract
1 teaspoon (pure)
coconut extract
1/8 teaspoon (for additional flavor)
shredded coconut
1/2 cup (unsweetened for best results)
Instructions
1
Start by blending the soft silken tofu in a food processor or blender until it reaches a smooth and creamy consistency. Set aside.
2
In a medium saucepan, combine the sugar and cornstarch. Gradually whisk in the light coconut milk over medium heat, making sure there are no lumps.
3
Continue to stir the mixture as it heats, and bring it to a gentle simmer. Keep stirring until it thickens, which should take about 5-7 minutes.
4
Once thickened, remove the saucepan from the heat. Gently fold in the blended tofu, vanilla extract, coconut extract, and shredded coconut until well combined.
5
Pour the creamy mixture into a prepared pie crust, smoothing the top with a spatula. For an extra touch, sprinkle additional shredded coconut on top.
6
Refrigerate the pie for at least 2 hours or until set. Serve chilled for the best flavor and texture.
Nutrition Information
6.7g
Fat
16g
Carbs
1.3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the primary base of this vegan coconut cream pie filling?
The base combines soft silken tofu and light coconut milk to create a creamy, dairy-free texture.
Is this recipe entirely vegan?
Yes, this recipe is 100% vegan and cruelty-free, using no animal products.
Can I use firm tofu instead of silken tofu?
It is highly recommended to use soft silken tofu to achieve the velvety smooth consistency required for a cream pie.
How many calories are in a serving of this filling?
Each serving contains approximately 133 calories.
What is the thickening agent used in this recipe?
Cornstarch is used as the thickening agent to help the pie filling set.
How much fat is in this dessert?
This recipe contains 6.7g of fat per serving.
How long does the pie need to refrigerate before serving?
The pie should be refrigerated for at least 2 hours, or until it is fully set.
What type of coconut milk should I use?
The recipe calls for light coconut milk, either from a can or a carton, shaken well before use.
Should the shredded coconut be sweetened or unsweetened?
Unsweetened shredded coconut is recommended for the best results in this recipe.
Is there any protein in this coconut cream pie?
Yes, it contains approximately 1.3g of protein per serving, largely from the silken tofu.
Do I need to bake this filling?
No, this is a no-bake filling that is prepared on the stovetop and then chilled.
How much sugar is required for the recipe?
The recipe requires 1/3 cup of granulated sugar.
Can I omit the coconut extract?
You can, but the coconut extract is included to provide an additional layer of tropical flavor.
What is the best way to prepare the tofu for this recipe?
The tofu should be blended in a food processor or blender until it reaches a smooth and creamy consistency before being added to the mixture.
How much carbohydrates are in one serving?
There are 16g of carbohydrates per serving.
What should I do if my mixture has lumps?
Ensure you gradually whisk the coconut milk into the sugar and cornstarch over medium heat to prevent lumps from forming.
How long does it take for the mixture to thicken on the stove?
It typically takes about 5-7 minutes of stirring at a gentle simmer to thicken.
What are some recommended garnishes for this pie?
Toasted coconut flakes or fresh fruit are excellent garnishes for this filling.
Can I use this as a standalone pudding?
Yes, this mixture can be chilled in bowls and served as a delicious coconut pudding instead of a pie filling.
Is this recipe gluten-free?
The filling ingredients are naturally gluten-free; ensure your cornstarch and extracts are certified gluten-free if necessary.
How many ingredients are in this recipe?
There are 7 main ingredients: silken tofu, sugar, cornstarch, light coconut milk, vanilla extract, coconut extract, and shredded coconut.
When should I add the blended tofu to the mixture?
Add the blended tofu after the coconut milk and cornstarch mixture has thickened and been removed from the heat.
What is the purpose of the vanilla extract?
Pure vanilla extract is used to enhance the overall flavor profile of the sweet filling.
Does this recipe contain cholesterol?
Since it is a vegan recipe made without animal products, it is naturally cholesterol-free.
Can I use coconut cream instead of light coconut milk?
You can, but it will significantly increase the fat content and richness of the filling.
How should I smooth the top of the pie?
Use a spatula to smooth the top of the creamy mixture once it is poured into the crust.
Is the coconut milk used from a can or a carton?
The recipe allows for either canned or carton light coconut milk.
What size of tofu package is needed?
You will need 6 ounces of soft silken tofu.
What tags describe this recipe?
Tags include vegan, dessert, dairy-free, no-bake, and tropical dessert.
Can I prepare this filling in advance?
Yes, preparing it a day in advance is ideal as it allows the flavors to meld and the filling to set firmly.