Tofu Coconut Cream Pie

Don't let the Idea of tofu in a dessert keep you from trying this recipe. If you didn't tell someone that there was Tofu in the recipe they probably would never be able to guess. This a a creamy yet healthy dessert.


Making the Graham Cracker Crust:


1 Pkg. Graham Crackers (12-14 crackers)


2 Tablespoons sugar


6 Tablespoons Margarine


Preheat oven to 350. Melt margarine. In a food processor, process crackers and sugar. Place in a bowl and drizzle in margarine, mix and pat into a 9 inch spring form pan. Bake for 15 minutes and let cool.








Making the Filling:

1 14 ounce package firm Tofu, drained and rinsed

1/2 Cup light brown sugar(very lightly packed) or pure cane sugar

2-3 Tablespoons Coconut milk*

1/8 teaspoon Vanilla extract


½ Cup Toasted shredded coconut plus extra for garnish



Place the coconut on a lined baking sheet and toast in the oven until light brown. Keep an eye on this since coconut burns very quickly. Remove, put into a bowl, fluff and set aside
In the processor puree the tofu until smooth. Add the sugar, milk, vanilla and coconut. Process this on high for an additional 10 seconds. Pour into the prepared shell, and top with remaining toasted coconut. Chill for two hours or overnight. Keeps for up to a week.
This recipe may also be prepared in a square or rectangular pan and cut into individual squares.



* Sweetened coconut milk is, of course, sweeter and has a more intense coconut flavor, however unsweetened works just as well. Try both ways and see what you prefer!