Lemon Coconut Pie2013-01-09
- Yield : 1 pie
- Servings : 8
- Prep Time : 20m
- Cook Time : 10m
- Ready In : 30m
Here is my last pie recipe for a few months! This pie is a great holiday treat. If you use a store bought crust, it requires no baking- making is a perfect summer treat too! If you want to make a crust from scratch, look at my Pumpkin Cheesecake or Banana Cheesecake recipe for a simple crust recipe. Enjoy!
- 1 can full fat coconut milk
- 1 pack silken tofu
- ½ cup almond milk
- 1/3 cup potato starch
- 1 cup of sugar
- ½ cup sweetened coconut flakes
- Zest of two lemons (meyers are best)
- Juice of two lemons
- 2 tsp lemon extract
In a medium sauce pan bring the coconut milk to a boil. In the bowl of your food processor, wiz the silken tofu to a nice creamy texture.
Next, in a medium bowl whisk together potato starch and a 1/2 cup of almond milk (mix well, you don’t want any lumps).
Add the lemon, zest, sugar, and extract to the bowl of the food processor, combine well
Pour the starch into the coconut milk. Stir so it does not clump up. Next add all of the ingredients to the mixture and mix well.
Pour into the crust. Allow to sit for 4-6 hours in the refrigerator. Slice and enjoy!
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