Tropical Mini Coconut Cream Pies - Dairy-Free & Vegan Delight
Indulge in these delightful Tropical Mini Coconut Cream Pies that burst with coconut flavor and creamy texture, all while being completely dairy-free and vegan. Perfect for satisfying your sweet cravings, these charming little desserts are great for taking on-the-go or serving at gatherings. Packed in a convenient mini graham cracker crust, they offer a delightful contrast of crispy and creamy with every bite. Whip these up for picnics, lunchboxes, or a special treat at home!
N/A
Servings
150
Calories
8
Ingredients
Ingredients
Sweetened coconut
1/3 cup (toasted)
Soft silken tofu
6 ounces (drained)
Sugar
1/3 cup (none)
Cornstarch
5 tablespoons (none)
Light coconut milk
1 (14 ounce) can (none)
Vanilla extract
1 teaspoon (none)
Coconut extract
1/8 teaspoon (none)
Mini graham cracker pie crusts
6 (none)
Instructions
1
Preheat your oven to 350°F (175°C). Spread the sweetened coconut evenly on a baking sheet and toast it in the oven for about 5 minutes, or until it’s golden brown, shaking the pan occasionally to ensure even toasting.
2
In a blender or food processor, blend the drained silken tofu for 2 to 3 minutes until it becomes completely smooth and creamy. Once blended, set it aside.
3
In a medium saucepan, whisk together the sugar and cornstarch until well combined. Gradually whisk in the light coconut milk and place the saucepan over medium-high heat. Cook the mixture for approximately 8 minutes, whisking constantly until the mixture thickens to a custard-like consistency.
4
Once thickened, remove the saucepan from the heat. Gently fold in the blended silken tofu, vanilla extract, coconut extract, and the toasted coconut until all ingredients are well mixed and smooth.
5
Carefully divide the coconut cream filling evenly among the mini graham cracker pie crusts. Refrigerate the mini pies for at least 2 hours, or until set.
6
Serve chilled and enjoy a slice of tropical paradise!
Nutrition Information
5.8g
Fat
21.7g
Carbs
1.7g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Tropical Mini Coconut Cream Pies?
They are dairy-free and vegan mini desserts featuring a creamy coconut filling in a graham cracker crust.
Is this recipe suitable for vegans?
Yes, this recipe is 100% vegan as it uses plant-based ingredients like silken tofu and coconut milk.
Are these coconut cream pies dairy-free?
Yes, these pies are completely dairy-free, making them suitable for those with lactose intolerance or dairy allergies.
How many mini pies does this recipe make?
This recipe is designed to fill 6 mini graham cracker pie crusts.
What type of tofu is used in this recipe?
The recipe calls for 6 ounces of soft silken tofu, which provides the creamy texture for the filling.
How do I prepare the silken tofu?
You should drain the tofu and then blend it in a food processor or blender for 2 to 3 minutes until smooth.
What temperature should the oven be for toasting coconut?
The oven should be preheated to 350°F (175°C) to toast the coconut.
How long does it take to toast the coconut?
It takes approximately 5 minutes for the sweetened coconut to become golden brown.
What kind of milk is used for the custard?
The recipe uses one 14-ounce can of light coconut milk.
How do I thicken the coconut cream filling?
The filling is thickened by whisking sugar and cornstarch with coconut milk over medium-high heat for about 8 minutes.
What flavor extracts are included in the recipe?
The recipe uses both vanilla extract and a small amount of coconut extract for enhanced flavor.
How long do the pies need to chill before serving?
The mini pies should be refrigerated for at least 2 hours, or until they are fully set.
What is the calorie count per serving?
Each serving contains approximately 150 calories.
How much fat is in these mini pies?
There is 5.8g of fat per serving.
What is the carbohydrate content?
There are 21.7g of carbohydrates per serving.
Do these pies contain protein?
Yes, each serving provides 1.7g of protein, largely from the silken tofu.
Is the coconut used in the recipe sweetened or unsweetened?
The recipe specifically calls for 1/3 cup of sweetened coconut.
Can I use these for a picnic?
Yes, their mini size and portable crusts make them perfect for picnics and gatherings.
What is the texture of the filling?
The filling has a custard-like consistency that is smooth and creamy once set.
How should the pies be served?
They should be served chilled directly from the refrigerator.
What is the primary thickening agent?
5 tablespoons of cornstarch act as the primary thickening agent for the custard.
Are the graham cracker crusts homemade or store-bought?
The recipe uses 6 pre-made mini graham cracker pie crusts for convenience.
When do I add the toasted coconut to the mixture?
The toasted coconut is folded into the filling after the custard has thickened and been removed from the heat.
How do I ensure the coconut toasts evenly?
You should shake the pan occasionally while it is in the oven to prevent burning and ensure even toasting.
What happens if I don't blend the tofu?
If not blended, the filling will be lumpy rather than smooth and creamy.
Is this a tropical-themed dessert?
Yes, the combination of coconut milk, coconut extract, and toasted coconut gives it a distinct tropical flavor.
How much sugar is required?
The recipe requires 1/3 cup of sugar.
What category of food does this fall into?
It is categorized as a vegan dessert or snack.
Can children eat these in lunchboxes?
Yes, they are described as being great for lunchboxes due to their size.
How many ingredients are in this recipe?
There are a total of 8 ingredients used in this recipe.