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Mini Coconut Cream Pies

David James Di Pardo
  • 40 minutes
  • Serves 12

INGREDIENTS

2

blocks Silken tofu, Extra Firm

1 14 ounce can

Coconut cream, refrigerated

1 14 ounce can

Coconut milk

2 tbsp

Maple syrup

1 1/2 cups

Oats, gluten-free

3 tbsp

Confectioners' sugar

3 tbsp

Cornstarch

1/2 tsp

Kosher salt

11 tbsp

Palm sugar

1 tsp

Vanilla extract

2 tbsp

Coconut oil

2 1/4 cups

Coconut, unsweetened

1 tsp

Coconut extract

1

Coconut flakes, Toasted