Ingredients
- 1 cup unsweetened coconut
- 2 cups vanilla almond milk
- 3 tablespoons egg replacer
- 4 tablespoons maple syrup, grade B
- 1 teaspoon vanilla extract
- 9-inch vegan pie shell, unbaked
- ½ cup toasted coconut, for garnish
- ½ lemon, sliced into rounds, for garnish
- 1 cup strawberries, halved, for garnish
How to Make It
- Preheat oven to 450°.
- Mix the coconut, milk, egg replacer, maple syrup, and vanilla extract together in a large bowl.
- Pour into the pie shell and place in the oven.
- Bake for 10 minutes at 450°, then turn oven down to 300° and bake for 30 minutes longer, or until a toothpick inserted into the custard comes out clean.
- Garnish with toasted coconut, twisted lemon rounds, and strawberries.
