I have a few friends that don't like coconut. The only thing that's a greater mystery than why they don't like coconut is why I like them. When the friend purge comes, they will be the first to go.

Unlike the traditional dairy based coconut cream pie, which merely suggests the flavor of this tropical godsend, this vegan version is super coconutty.

11 graham cracker sheets (this is 44 crackers since they are in sheets of 4)

2 Tbsp almond milk

2 Tbsp margarine melted

1 16 oz can of coconut milk

1/2 cup almond milk

1/2 cup sugar

1/2 tsp agar agar powder

1 Tbsp margarine

1/2 cup cashews (soaked in water for 2 hours unless you have a high speed blender) 

1 cup of unsweetened shredded coconut

toasted coconut flakes for garnish

Preheat the oven to 350°F.

To make the crust, grind the graham crackers in a food processor until they are fine crumbs. (If you don't have a food processor you can use the violent rage method of putting them on a Ziploc bag and then smashing them to hell.)

Melt 2 tablespoons of margarine in a medium bowl and add the graham cracker crumbs and 2 tablespoons of almond milk. Mix the crumbs until they are moistened and they just stick together. Add a bit more liquid if needed to get them to bind but don't make them too wet or else the crust will be hard and not nice and crumbly.

Pour the graham cracker mixture into a 9-inch pie dish and with your fingers press it out evenly in the dish. 

Place the crust in the oven for 10 minutes. Remove from the oven and allow it to cool a bit to set up.

In a large saucepan combine the coconut milk, almond milk, sugar and agar agar powder and bring to a simmer over medium heat. Stir the mixture constantly with a wooden spoon and simmer for about 10 minutes so that all of the sugar and agar agar is melted. 

Add 1 tablespoon of margarine to the milk mixture and stir to melt and combine.

Put the cashews into a blender and carefully pour the hot milk mixture on top of them. Blend the cashews and milk until smooth and creamy.

Add the shredded coconut to the mixture and stir with a spoon to combine. (Do not blend with the machine's motor.)

Pour the pie filling into the prepared crust and set the pie in the fridge to set for at least 4 hours or overnight.

Before serving top with some toasted coconut flakes.

Nutritional Information: Per slice 460 calories, 6 g protein, 26 g fat