What's Cooking? Vegan Coconut Custard Pie
Happy New Year!!! I know, we're 12 days into it already but hey, it's still a brand new year. January is the month where a lot of people who are on the fence into deciding whether or not to become a vegan decides to go for it. So January has been coined Veganuary. How cute and cool and inspiring is that! There's even a website dedicated to this mission and I encourage you to check it out if you're still on the fence. It just so happens that last year, I decided to become a vegetarian so this Veganuary, I'm celebrating my decision to abandon the idea that I need to consume meat.
The decision for me was easy to make after learning how animals are treated in the farming industry. However, what wasn't so easy was finding a way to replace dairy products like milk and cheeses. That shit almost made me give up.
My will prevailed though and I've come to love plant based milks and "some cheeses." I'm happy to celebrate my life as a full vegan this July ( when I will be celebrating my birthday also woot!).
Let's celebrate with a little pie, shall we.
This is a recipe I found on the internet by Diana of The Chic Life and I adapted it a bit to suit my laziness of not wanting to prepare the crust ingredients since I already have a few vegan deep pie crusts in my freezer.
The changes I made from her recipe was I used a store bought crust and for the filling I used 16 oz Azumaya Tofu, used 1/2 cup of coconut palm sugar instead of agave, and sweetened coconut shreds. The other ingredients and measurements were the same though.
I hope you enjoy this vegan coconut custard pie as much as my family and I did. I think I will make another today just because...and maybe I will go ahead and make the crust too. This pie was sooo good.