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Mini Coconut Cream Pies

Mini Coconut Cream Pies

Mini Coconut Cream Pies is :

dairy free , lacto ovo vegetarian , vegan

By
Prep Time: 20 minutes
Cook time: 10 minutes
Total time: 30 minutes
Yield: 12 Servings
Tags: Vegan
Health Score: 6 %

Ingredients:

2 tablespoons

brown sugar
1/4 cup

coconut
1/2 cup

coconut milk beverage
1/4 cup

coconut oil
2 tablespoons

maple syrup
1/4 cup

powdered sugar
1 cup

raw cashews
3/4 cup

regular chex
1/3 cup

unsweetened shredded coconut
1/2 teaspoon

vanilla extract

Instructions:

  1. Preheat your oven to 350ºF.To make the crusts, place oats and coconut in your food processor or a high-powered blender. Grind for 30 seconds.

  2. Add the brown sugar and coconut oil, and blend until well combined.Divide the crust mixture evenly into the wells of a greased mini-muffin pan or mini cheesecake pan (a non-stick silicone mold also works wonderfully, and doesn??t need to be greased).

  3. Bake the crusts for 10 minutes, or until golden brown. Allow them to cool in the pan while you make the filling.To make the filling, drain the cashews and place them in your food processor or a high-powered blender along with the coconut milk beverage and maple syrup. Blend on high for 1 to 2 minutes, or until creamy.

  4. Add the melted coconut oil, 1/4 cup shredded coconut, powdered sugar, and vanilla. Continue to blend on high until smooth and creamy. By hand, stir in the remaining 3 tablespoons shredded coconut.

  5. Pour the coconut mixture into the wells of the pan, over the cooled crusts. Carefully place the pan in your freezer (keeping it level), and allow the pies to chill and firm up for 1 to 2 hours.

  6. Remove the mini pies from pan and store in refrigerator until ready to eat.To serve, top each little pie with toasted shredded coconut, if desired.

Wine Pairing :

  • lambrusco dolce
  • late harvest riesling
  • vin santo

Pie works really well with Lambrusco Dolce, Late Harvest Riesling, and Vin Santo. These wines are all sweet, which is important since wine should usually be sweeter than the food you're pairing with it.