Coconut cream pie is a dairy filled, creamy slice of heaven. Unfortunately, vegans and folks with lactose intolerance can’t enjoy this scrumptious treat when it’s made in the traditional way. Substituting silken tofu and coconut milk for the usual dairy products gives our vegan version the rich and luscious taste you expect from a coconut cream pie. But surprise, this dessert is packed with protein and dietary fiber and all the health benefits coconut has to offer. Most importantly, it’s packed with coconut flavor!

Everyone in Your Family will Love this Vegan Coconut Cream Pie

Yield: One 8-inch pie

Ingredients for Coconut Cream Pie:

Prepare our Coconut Flour & Pecan Pie Crust

6 ounces Silken tofu

1/3 cup Coco Treasure Organic Coconut Sugar

1 tablespoon plus 2 teaspoons Coco Treasure Organic Coconut Flour

1 ¾ cup Light coconut milk

1 teaspoon Real vanilla extract

¼ teaspoon Coconut extract

1/8 teaspoon Fine sea salt

1/3 cup + 2 tablespoons Shredded, sweetened coconut

Directions: