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Coconut Cream PiesCoconut Cream Pie

Jami Nolen, Nutrition Program Associate

May 8, 2011

 

Here is a guilt-free dessert! These mini creations are dairy free and contain soy protein.

 

Yield

Makes 6 servings

 

Ingredients

  • 1/2 cup sweet flake coconut
  • 6 ounce soft silken tofu, drained
  • 1/3 cup sugar
  • 5 tablespoons cornstarch
  • 1 14-ounce can light coconut milk
  • 2 teaspoons vanilla extract
  • 1/8 teaspoon coconut extract
  • 6 mini graham cracker pie crusts

 

Preparation

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

Calories: 283
Protein: 3 g
Total Fat: 13 g
Saturated Fat: 6 g
Carbs: 37 g
Cholesterol: 0 mg
Sodium: 134 mg
Fiber: 1 g
Sugar: 18 g

 

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Funded in part by USDA SNAP.

Running out of money for food? Contact your local food stamp office or go online to http://dss.mo.gov/fsd/fstamp/. For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.

 


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