Blueberry Coconut Kreme Popovers
Recipe for the coconut kreme to follow
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.