Mini Coconut Cream Pies


These little coconut pies are sturdy enough to travel in a lunch box or picnic basket. Check the baking section at your grocery store for vegan-friendly, ready-made graham cracker pie crusts.

  • pieServings


  • 1/3 cup sweet flake coconut
  • 6 oz. soft silken tofu, drained
  • 1/3 cup sugar
  • 5 Tbs. cornstarch
  • 1 14-oz. can light coconut milk
  • 1 tsp. vanilla extract
  • 1/8 tsp. coconut extract
  • 6 mini graham cracker pie crusts


1. Preheat oven to 350°F. Spread coconut on baking sheet, and toast 5 minutes, shaking pan occasionally, or until golden.

2. Blend tofu in blender or food processor 2 to 3 minutes, or until smooth. Set aside.

3. Whisk together sugar and cornstarch in saucepan. Whisk in coconut milk, and cook over medium-high heat 8 minutes, or until thickened, whisking constantly.

4. Remove pan from heat. Fold in tofu, vanilla and coconut extracts, and coconut. Divide among mini pie crusts, and chill.

Nutrition Information

  • Serving Size: Makes 6 pies
  • Calories: 283
  • Carbohydrate Content: 37 g
  • Fat Content: 13 g
  • Fiber Content: 1 g
  • Protein Content: 3 g
  • Saturated Fat Content: 6 g
  • Sodium Content: 134 mg
  • Sugar Content: 18 g