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!!
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