Coconut Silken Tofu Pie

Name: Coconut Silken Tofu Pie
Total time: 230 min
Yield: 8 servings
Cuisine: Indonesian
Ingredients: 6 whole graham crackers (reduced-fat or gluten-free , about 4 oz); 2 tablespoons raw sugar; 3 tablespoons whipped butter (or vegan butter, coconut oil); 3 tablespoons sweetened shredded coconut; 1 teaspoon gelatin (or vegetarian substitute); 12.3 oz package organic silken tofu; 1/4 cup milk of choice (I used plain unsweetened coconut milk); 1/2 cup cream of coconut ( such as coco lopez); 1 tbsp sweetened shredded coconut; Optional topping: toasted coconut flakes

A silky, no-bake coconut pie made with blended silken tofu and coconut cream. Light, creamy, and naturally dairy-free.

⏱️ 230 min 🔪 Prep: 40 min 🔥 Cook: 10 min 📊 Hard 👁️ 15 views

👨‍🍳 Start Cooking

Foto: Skinnytaste

Ingredients

8 servings

6 whole graham crackers (reduced-fat or gluten-free , about 4 oz)
2 tablespoons raw sugar
3 tablespoons whipped butter (or vegan butter, coconut oil)
3 tablespoons sweetened shredded coconut
1 teaspoon gelatin (or vegetarian substitute)
12.3 oz package organic silken tofu
1/4 cup milk of choice (I used plain unsweetened coconut milk)
1/2 cup cream of coconut ( such as coco lopez)
1 tbsp sweetened shredded coconut
Optional topping: toasted coconut flakes

Steps

Preheat oven to 375°F.
Place the whole graham crackers in a re-sealable plastic bag and crush with rolling pin, then measure 1 cup of crumbs and discard the rest.
In a medium-sized bowl or a food processor, combine the graham cracker crumbs, raw sugar, 3 tbsp shredded coconut, whipped butter and 1/2 tablespoon of water; blend until it has a texture of coarse meal.
Press into an 8-inch pie dish making the crust about 1/8-inch thick evenly all around and up the sides, evening the crumbs up to make sure there are no gaps or holes. Note: If you refrigerate the crust for 30 minutes before you bake it, this will help prevent crumbling when you want to serve it.
Bake until the edges are golden, about 8 to 10 minutes.
Remove from the oven and let the crust cool on a wire rack, before filling.
Meanwhile, dissolve the gelatin in 1/2 tablespoon of water in a small bowl for 5 minutes.
Lightly mash the silken tofu with a fork and place it in the blender with the coconut cream and remaining tablespoon of shredded coconut and blend until smooth, about 1 to 1 1/2 minutes.
Heat the 1/4 cup of coconut milk beverage in the microwave 40 to 45 seconds, and mix in with the gelatin until dissolved, 2 to 3 minutes.
Transfer to the blender and blend until smooth.
Pour into the graham cracker crust and refrigerate until it sets, about 3 to 4 hours.
Top with shaved coconut, if desired.