INGREDIENTS
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For the coconut-graham cracker crust:
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6 whole reduced-fat or gluten-free graham crackers (about 4 oz)
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2 tablespoons raw sugar
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3 tablespoons whipped butter
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3 tablespoons sweetened shredded coconut
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For the filling:
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1 teaspoon gelatin
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12.3 oz package organicsilken tofu, firm
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1/4 cup milk of choice, I used plain unsweetened coconut milk
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1/2 cup cream of coconut such as coco lopez
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1 tbsp sweetened shredded coconut
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Optional topping: toasted coconut flakes