Vegan Frozen Coconut Cream Pie


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Jun 4, 2012
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  • 1 chocolate cookie pie crust
  • 1 Package Silken Tofu
  • 2/3 Cup Sugar
  • 1 1/4 teaspoon Vanilla or Coconut Extract
  • 3/4 Cup vegan margarine of choice, softened
  • 1/4 tsp agave nectar
  • 1 Cup Shredded Raw Coconut
  • Pinch of Sea Salt
  • 1 Tablespoon Coconut Milk
  • 1 Tablespoon Coconut Flour or Corn Starch
Preheat oven to 350. Spread 3/4 cup of raw shredded coconut evenly over a cookie sheet. Place in the oven for 5-7 minutes. Remove when the coconut is lightly browned and nice and toasted.

In your food processor puree 1/4 cup raw shredded coconut. next. add sugar, margarine, vanilla, coconut milk, coconut flour, sea salt, agave nectar and silken tofu to food processor, blend until it is smooth and creamy,taking care to leave no lumps.Pour mixture into pie crust and evenly sprinkle toasted coconut over the top. Put in the freezer for 8 hours.