Vegan Coconut Cream Pie

I made this pie for everyone on the Brugh Joy retreat and they absolutely loved it!  Then, I had my girlfriend Miss Lynn Collins over for a birthday dinner and knew she'd love it too!  Having just returned from Hartford, CT where a friend is helping her son to launch the palm sugar product under the name Sweet Tree Farms (a branch of Big Tree Farms, the artisan salt purveyors from Bali) she sent me home with some to experiment with and I used in this recipe, which gives the pie less of a trailer park sugar junky taste and more of a layered complex flavor with an amber hue.  I've been using it in my coffee, to bake cookies, and even in my cornbread- it gives a slight molasses flavor that I am loving!

recipe adapted from Ann Gentry's RFD Cookbook



1 1/2 lbs. extra-firm silken tofu
1 cup palm sugar
3/4 cup unsweetened coconut milk (shake can vigorously before opening)
3 tablespoons potato starch or arrowroot
1/3 cup canola oil
1 1/4 teaspoons vanilla extract
1/4 teaspoon salt
3/4 cup unsweetened shredded coconut


1 1/3 cups oat flour
3/4 cup barley flour
1/4 teaspoon salt
1/4 cup water
6 tablespoons canola oil
3 tablespoons maple syrup


Preheat the oven to 350.  For the crust, whisk oat flour, barley flour, and salt in a large bowl.  In a separate smaller bowl, whisk water, oil, and maple syrup and then add liquid mixture to dry mixture and combine until a moist dough is formed.  Flatten into a small disc press into a 9" pie pan.  Bake for about 20 minutes.  

For the filling, blend tofu, palm sugar, coconut milk, oil, potato starch, vanilla extract, salt, and 1/2 cup of shredded coconut mixture in a food processor until creamy. Pour coconut mixture into the baked pie crust.  Bake for 25 minutes, then sprinkle remaining shredded coconut evenly onto pie and continue to bake for 15 more minutes.  Cool pie and chill for about 4 hours before serving. 

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