Vegan Coconut Cream Pie Filling Recipe

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Vegan Coconut Cream Pie Filling
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  1. Blend tofu until smooth, set aside.
  2. In a saucepan over medium heat, whisk together sugar and cornstarch, slowling adding the coconut milk.
  3. Continue to stir over medium heat until thick.
  4. Once the mixture has thickened, fold in the tofu, vanilla, coconut extract and shredded coconut.
  5. Pour mixture into pie crust and garnish with extra shredded coconut.
  6. Chill before serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 256.57 Kcal (1074 kJ)
Calories from fat 170.76 Kcal
% Daily Value*
Total Fat 18.97g 29%
Sodium 53.42mg 2%
Potassium 201.46mg 4%
Total Carbs 20.45g 7%
Sugars 11.88g 48%
Dietary Fiber 1.78g 7%
Protein 3.82g 8%
Vitamin C 2.1mg 3%
Iron 1.8mg 10%
Calcium 123.7mg 12%
Amount Per 100 g
Calories 220.56 Kcal (923 kJ)
Calories from fat 146.79 Kcal
% Daily Value*
Total Fat 16.31g 29%
Sodium 45.92mg 2%
Potassium 173.18mg 4%
Total Carbs 17.58g 7%
Sugars 10.21g 48%
Dietary Fiber 1.53g 7%
Protein 3.29g 8%
Vitamin C 1.8mg 3%
Iron 1.5mg 10%
Calcium 106.4mg 12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.4
  • 7

Good Points

  • saturated fat free,
  • low sodium,
  • cholesterol free

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