2 tablespoons pure lemon juice 1 tablespoon water 1 envelope unflavored gelatin 2 cups mashed tofu 1 1/2 cup mashed ripe bananas 1/2 cup fructose or table sugar 3/4 cup sweetened flaked coconut 1 teaspoon pure vanilla extract 1 baked pie crust
In a small saucepan, combine lemon juice, water and gelatin. Whisk over low heat until gelatin is completely dissolved. Remove from heat and cool 10 minutes.
In a food processor or blender, combine gelatin mixture, tofu, bananas, sugar, coconut and vanilla. Process until thoroughly incorporated. Pour into prepared pie crust. Cool in refrigerator until set, about 2 hours, before serving.
Variation: can add 1/2 c. roasted chopped macadamia nuts to filling before adding to pie crust.