Coconut Cream Pie
1 ½ cups water
½ cup unsweetened shredded coconut
1 cup coconut milk
½ cup raw cashew nuts
¾ cup Organic Agave Nectar
1 tsp sea salt
¾ cup cold water
1 cup firm tofu
3 Tbsp Eden Agar Agar (sea vegetable flakes)
1 tsp vanilla
2 tsp coconut flavoring
1 ½ cups unsweetened shredded coconut
Place 1 ½ cups water and ½ cup coconut in a saucepan and simmer 10 minutes. Then stir in Eden Agar Agar.
Place hot coconut mixture in blender along with coconut milk, cashew nuts, Agave Nectar and salt. Blend for about 2 minutes.
Turn off blender and add remaining ingredients except the last 1 ½ cups coconut. Blend a few seconds and then pour into a bowl. Fold in the coconut and place in two 8-inch Wholesome or graham cracker pie-crusts. Chill about an hour or better over night to set up.