I’m not a big fan of tofu in desserts but these tofu coconut cream pies turned out pretty well. They had a nice firm texture. For people following the Dukan diet, theses pies can also be eaten during the first and second phase of the diet -if you omit the shredded coconut and replace coconut milk by unsweetened almond milk.
– 6 tbsp oat bran
– 2 egg whites
– 250 g tofu (half a package of extra firm tofu)
– 4 tbsp coconut milk
– 1 tbsp vanilla extract
– A few drops coconut extract
– 125 g shredded coconut
– Sweetener of your choice (erythritol, Swerve) with quantity to your own taste
Mix oat bran with egg whites. Press mixture into a tartlet pan. Bake the crust for 15 minutes at 230 degrees celsius (480 F), then remove it from the oven, and allow it to cool.
In a food processor, purée the tofu until smooth. Add the sweetener, coconut milk, vanilla, coconut flavoring and shredded coconut. Pour the mixture into the pre-baked shells, and top with some shredded coconut. You can chill the pies for two hours or eat them right away!