Coconut Cream Pie

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Coconut Cream Pie

Source: Five Loaves Deli & Bakery Cookbook

 

Simmer for 10 min:

1 1/2 c. water

1/2 c. unsweetened shredded coconut

 

Add:

3 Tbsp. Emes Kosher Jel (vegetable source)

 

 

Blend with Above & blend for 2 minutes:

1 c. soy (or coconut) milk

1/2 c. cashew nuts

3/4 c. liquid sweetener of choice (agave/maple syrup/etc.)

1/2 tsp. salt

 

Blend with Above for a few seconds and then pour into a bowl:

1 c. Tofu

1 tsp. Vanilla

2 tsp. coconut flavoring (water based)

 

Add last. Fold in the coconut and place in refrigerator to chill

until set up.

1 1/2 c. coconut

 

Lastly whip up by stirring with a spoon or wire whip and spoon into 2

pre-baked gf pie shells. Chill about an hour to set up again.

 

Prep. time: 30 Minutes

Cooking time: 10 minutes

 

Sprinkly toasted coconut over finished pie before placing it back in

the refrigerator the second time to set up. This gives it much more

eye appeal as it tends to be a creamy tan colored pie.