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Blueberry Coconut Kreme Popovers | by Vegan Feast Catering
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Blueberry Coconut Kreme Popovers

Recipe for the coconut kreme to follow

I take:

½ cup coconut

14-oz. package tofu, drained and patted dry

¼ cup brown sugar

3 tablespoon sweetened coconut milk

1 teaspoon vanilla

 

Put the coconut on a cookie sheet and toast in the oven (250 degrees) - Cool.

Put the rest of the ingredients in a processor and mix. Fold in the coconut and refrigerate 2 hours or so.

Makes one pie or fills 24 mini popovers.

 

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Taken on September 12, 2009