Coconut Obsessed Pie

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I’m so excited about this pie, because, well I LOVE coconut and I LOVE pie! So after testing this out several times to get it JUST RIGHT, I’m thrilled to share this recipe!

I'm so excited about this pie, because, well I LOVE coconut and I LOVE pie! So after testing this out several times to get it JUST RIGHT, I'm thrilled to share this recipe!Coconut Obsessed Pie

I also love that this pie serves 8 people, for only 205 calories a slice!

Coconut Obsessed PieI'm so excited about this pie, because, well I LOVE coconut and I LOVE pie! So after testing this out several times to get it JUST RIGHT, I'm thrilled to share this recipe!

The crust is made from crushed graham crackers and shredded coconut. You can use gluten-free graham crackers if you’re gluten-free, I tested it with both and they were equally delicious. The filling is easy, and all made in the blender using organic silken tofu and coconut cream. Now, if you’re thinking tofu? Think again because you’d never know it and I had the hardest time stopping at one slice. Try it and tell me what you think!

I'm so excited about this pie, because, well I LOVE coconut and I LOVE pie! So after testing this out several times to get it JUST RIGHT, I'm thrilled to share this recipe!

I'm so excited about this pie, because, well I LOVE coconut and I LOVE pie! So after testing this out several times to get it JUST RIGHT, I'm thrilled to share this recipe!
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Coconut Obsessed Pie

10
10
10
SP
205 Cals 5 Protein 27 Carbs 9 Fats
Prep Time: 40 mins
Cook Time: 10 mins
Chill Time: 3 hrs
Total Time: 3 hrs 50 mins
Yield: 8 servings
COURSE: Dessert
CUISINE: American
I'm so excited about this pie, because, well I LOVE coconut and I LOVE pie! So after testing this out several times to get it JUST RIGHT, I'm thrilled to share this recipe!

Ingredients

For the coconut-graham cracker crust:

  • 6 whole reduced-fat or gluten-free graham crackers, about 4 oz
  • 2 tablespoons raw sugar
  • 3 tablespoons whipped butter
  • 3 tablespoons sweetened shredded coconut

For the filling:

  • 1 teaspoon gelatin (or vegetarian substitute)
  • 12.3 oz package organic silken tofu, firm
  • 1/4 cup milk of choice, I used plain unsweetened coconut milk
  • 1/2 cup cream of coconut such as coco lopez
  • 1 tbsp sweetened shredded coconut
  • Optional topping:  toasted coconut flakes

Instructions

  • Preheat oven to 375°F.
  • Place the whole graham crackers in a re-sealable plastic bag and crush with rolling pin, then measure 1 cup of crumbs and discard the rest.
  • In a medium-sized bowl or a food processor, combine the graham cracker crumbs, raw sugar, 3 tbsp shredded coconut, whipped butter and 1/2 tablespoon of water; blend until it has a texture of coarse meal.
  • Press into an 8-inch pie dish making the crust about 1/8-inch thick evenly all around and up the sides, evening the crumbs up to make sure there are no gaps or holes. Note: If you refrigerate the crust for 30 minutes before you bake it, this will help prevent crumbling when you want to serve it.
  • Bake until the edges are golden, about 8 to 10 minutes.
  • Remove from the oven and let the crust cool on a wire rack, before filling.
  • Meanwhile, dissolve the gelatin in 1/2 tablespoon of water in a small bowl for 5 minutes.
  • Lightly mash the silken tofu with a fork and place it in the blender with the coconut cream and remaining tablespoon of shredded coconut and blend until smooth, about 1 to 1 1/2 minutes.
  • Heat the 1/4 cup of coconut milk beverage in the microwave 40 to 45 seconds, and mix in with the gelatin until dissolved, 2 to 3 minutes.
  • Transfer to the blender and blend until smooth.
  • Pour into the graham cracker crust and refrigerate until it sets, about 3 to 4 hours.
  • Top with shaved coconut, if desired.

Nutrition

Serving: 1/8, Calories: 205kcal, Carbohydrates: 27g, Protein: 5g, Fat: 9g, Saturated Fat: 2g, Cholesterol: 8mg, Sodium: 130mg, Fiber: 2g, Sugar: 18g
Blue Smart Points: 10
Green Smart Points: 10
Purple Smart Points: 10
Points +: 5
Keywords: coconut cream pie, coconut desserts, Coconut Obsessed Pie, coconut pie, coconut pie recipe

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48 comments

  1. Do you think I could make this without the crust? Would it be firm enough to serve?

  2. Hi! Is it a typo that there is no sweetener in the filling?

  3. Really want to make this but have a family member who can’t eat soy. What can I use as a replacement?

  4. Hi! I think there’s a glitch where the WW points have disappeared. would you mind updating it?

  5. Im sorry always love your food , but this is not good I guess I really can taste the tofu and it’s not really sweet enough . 

  6. What is the smart points calculation for this?  

  7. Gelatin is not vegetarian. 

  8. What can I use to substitute the tofu? Can you give me some alternatives? Thanks a lot

  9. This has the potential to be amazing. I used the wrong brand of tofu, so that's totallt my fault – it's been a long time since I was vegan, and I'd forgotten that the Nasoya brand silken that you get in the refrigerated section has a VERY strong soy flavor.

    I need to buy the Mori-Nu next time in the little white aseptic packages. I suspect this is what you used with better results.

    We are still going to eat it, but the underlying flavor is very much like "Vegannaise." Lol!

  10. This looks so good, can I substitute the butter for something lower-calorie and get the same results? Thanks Gina!

  11. Making this pie tonight, I found coconut tofu! Yahoo!

  12. I loved how this pie came out, tasted really good, and you couldn't taste the tofu.

  13. this looks amazing!! Can I sub pectin or something vegan for the gelatin? Any ideas?

  14. I'm not sure why but my crust stuck to my pie plate and it didn't really set up like a pie. It was pretty jiggly. Not sure what I did wrong, but the flavor was good and I didn't taste the tofu.

    • A day or so of letting this pie sit in the fridge and it was oozing a watery substance so I had to throw it out.

    • This one needs to be eaten soon, you can't leave it several days.

    • You can do as the Japanese do with certain tofu dishes: wrap block of tofu in very absorbent kitchen towel (I just lay the towel on the counter, place tofu on long edge, then roll over and over. Place a weight on top which will cover the whole surface, like a 1 lb cutting board (too light and it won't help the H2O absorb, too heavy and it may squash the silken type tofu.) Let it sit for half an hour or more till water is pressed out.

  15. Look sooo delicious and creamy!

  16. oh wow! I can't believe there is tofu in this pie! I will have to try. I'm down for tofu in smoothies so why not pie?

  17. Ive met people in my life who have said they dont like coconut too much. I think those people are weird. Give me all the coconuts! 🙂 This looks delicious!

  18. Ok, so when I hit the Print Friendly button, the recipe came up in Dutch. When I hit the Google translate button, the recipe was for Strawberry Something. What happened???

  19. What can I use in place of tofu?
    Thank you
    JOY

  20. Mmmmm mmmm good!

  21. can I use an almond meal crust with splenda?

  22. Wow this sounds delicious, can't wait to make it. What kind of coconut milk did you use? The more liquid type in the carton (like Silk), or the more solid kind in the can?

  23. Can you use something else besides tofu/soy? Soy isn't good for thyroid function. Which means, I am also dairy free…and mostly gluten free.
    Thanks!

    • I'm not Gina, but I was thinking maybe soaked raw cashews might work? Raw cashews are used in a lot of vegan desserts.

  24. I came up w/ 6 WW+ points rather than 5. Still looks good. Just something to be aware of if you make it!

    • I def got 5 ww points, just checked recipe builder. Could depend on brand of crackers that you input.

  25. What brand of gluten-free graham crackers did you use but still get good results?

  26. This pie looks amazing!! Is there any way I can substitute the gelatin?

    x
    www.etsy.com/shop/paperblooming

  27. What kind of coconut milk do you use? I always get confused when recipes call for coconut milk if it means the kind in a carton or in a can. I know they are pretty different texture/taste-wise. Thanks! Recipe looks great!

  28. This looks….too good! I love coconut, and the freshness it holds, this is perfect x

  29. I will substitute the butter for coconut oil or coconut butter and the raw sugar for coconut sugar.