Today's lunch is filled with crisp, blanched aspargus, Chicken-Free Nuggets, fresh pineapple, and a cute little pielette for dessert. The other day at the store I discovered that Keebler Ready Crust Mini Graham Pie Crusts are vegan. They were crying out to go in a lunch box, so last night I came up with this simple Coconut Cream Pie Filling:
First, blend 6 oz. (half a box) of soft silken tofu until smooth, and set aside.Verdict: The pie was sturdy enough to travel well in the lunch box, covered with a bit of plastic wrap and nestled in place with crumpled parchment. Shmoo loved everything! 5 stars.
In a medium saucepan whisk together 1/3 cup sugar and 5 TB cornstarch. Pour in one 14 oz. can light coconut milk (I used Trader Joe's brand) and cook, stirring or whisking constantly, over medium-high heat until thick.
Fold in the tofu, 1 tsp. vanilla, 1/8 tsp. coconut extract, and 1/3 cup finely shredded coconut. Pour into six mini graham pie crusts and chill.