I am so sorry I could not post this recipe. My daughter came to my rescue so that you could get the recipe.
Ingredients:
Crust
2 cups vegan vanilla wafer cookies
1 tbls canola oil-I used vegan Earth balance
1 tbls unsweetened almond milk
Coconut layer
1 12 oz. pkg. extra firm silken tofu, drained
1 medium ripe banana
1/2 cup low fat coconut milk
2/3 cup sugar or sweetener of choice
1/4 cup fresh lemon juice
2 Tabl coconut oil
2 tabl cornstarch
1 Tabl pure vanilla extract
1/2 teas sea salt
1 cup shredded unsweetened coconut
Topping
2 cups chopped fresh pineapple
1/4 cup sugar
2 tabl fresh lemon juice
1 tabl cornstarch
Directions:
Preheat oven to 350 degrees.
Spray a 8" square glass pan with cooking spray To prepare crust: Pulse cookies into crumbs in a food processor. Transfer to bowl and mix in oil and almond milk.
Press mixture into the bottom of pan. Bake 8 minutes.
To make Coconut layer:
Blend tofu, banana, coconut milk, sugar, lemon juice, coconut oil, cornstarch, vanilla and salt in a food processor till smooth< scraping down the sides a few times.
Add coconut flakes and pulse just a few times till coconut is blended.
Pour over the crust, and bake 55 min to an hour until top is golden brown and pulling away from the sides of pan.
To make topping:
In a saucepan bring pineapple, sugar, lemon juice, and cornstarch to a boil.
Reduce heat and simmer for about 5 min.
Pour topping over coconut layer.
Completely cool, wrap in plastic wrap, refrigerate 3 hours before serving..
Verna's Pineapple Ice Cream:
1 pint silken Vanilla Soy Creamer
1/2 cup Better Than Milk Soy Powder
2 cups frozen pineapple and mango. I used a whisker more pineapple than mango.
Put all in food processor and blend on high until the consistency of soft serve ice cream.
Comments from Verna's test Kitchen:
The second time I made this I made a graham cracker crust and liked it a lot better.
Enjoy!!
