This is a dairy-free gluten-free pie. You can enjoy the creaminess of this diary free pie. This pie is refreshing and light, and it is great in the spring and summer for dessert at a patio, BBQ, or picnic lunch.
1 cup of soft tofu
1 cup of shredded coconut
1 cup of sugar
2 tbsp of grated lime
2 tbsp agar agar flakes
2 tbsp of Coconut oil
1 wholly gluten free pie crust
Finely sliced Lime
3 tbsp of Shredded coconut
Optional-Edible flower for décor.
Heat the oven to 350 degrees, put the gluten-free pie crust in the oven and let bake until brown. Blend Tofu, sugar together in a mixer until smooth, add grated lime, shredded coconut to the mixture.
To get the pie mixture to set in the pie shell use coconut oil and agar agar flakes.
Take the two tbsp of agar agar flakes and ½ cup of water, put them in a pan and bring them to a boil in a half cup of water. Let simmer until water becomes reduced.
Heat the coconut oil up until soften or liquid.
Add the boiled agar agar and the coconut oil to the pie mixture. Stir thoroughly and then add the pie mixture to the baked crust.
Let the mixture cool to set. After the pie is cool you can decorate it with shredded coconut limes and edible flowers. Sprinkle sugar on top for an extra glisten. Enjoy!