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Japanese cooking made vegan — ramen, curry, donburi, izakaya
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fresh coconut scraper — grate coconut for chutneys, sweets, curries
Virgin coconut oil — baking, Thai curries, vegan cooking
Filipino staple — coconut sap vinegar for adobo and dipping sauces
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Japanese cooking made vegan — ramen, curry, donburi, izakaya
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fresh coconut scraper — grate coconut for chutneys, sweets, curries
Virgin coconut oil — baking, Thai curries, vegan cooking
Filipino staple — coconut sap vinegar for adobo and dipping sauces
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Blend tofu, powdered sugar, oil, vanilla, and salt in a blender until smooth and creamy. Fold in 3 cups of the coconut. Pour into pie shells and bake for 15 minutes. Sprinkle the remanining half cup of coconut on top and bake for another 5 minutes until the filling looks firm and set. Serve chilled. Note: I was told to toast the coconut ahead of time for a much better flavor.