WINTER WONDERLAND COCONUT PIE

WINTER WONDERLAND COCONUT PIE
Yield: 8 to 10 servings

1 mature coconut
1 1/2 pounds (675g) firm tofu
1 1/2 cups (360 ml) evaporated cane juice
1 tablespoon plus 1 teaspoon lime juice
1 teaspoon vanilla extract
3/4 teaspoon coconut extract
1/2 teaspoon ground cardomom
Pinch salt

Raspberry Sauce
Small sprig of mint leaves

Place the coconut in the sink, and use an awl and a hammer to punch all three holes in the "eyes" of the coconut. Drain and discard the coconut water. Place the coconut into a plastic bag and set it on the ground. Hold the end of the plastic bag closed, and use the hammer to crack the coconut into several pieces. With a small, firm paring knife pry the coconut meat off the shell, and cut into 1-inch (2.5 cm) pieces.
Preheat the oven to 350 degrees (Gas Mark 4) and line a 9-inch (22.5 cm) springform pan with parchment paper. Place the coconut meat into the processor in 2 batches and process about 3 to 4 minutes until very finely ground. Measured, you should have about 4 to 5 cups of coconut meat. Put half the coconut into the processor and leave the other half in a medium bowl. Have a large bowl ready.
Add half of each of the remaining ingredients, except the raspberry sauce and mint, to the processor: the tofu, evaporated cane juice, lime juice, vanilla extract, coconut extract, cardomom, and salt. Process until the ingredients are well incorporated. You may have to stop the machine and scrape down the sides once or twice. Pour the coconut mixture into the large bowl and process the remaining coconut, tofu, evaporated cane juice, vanilla extract, coconut extract, cardamom, and salt. Add to the large bowl and mix well to blend both batches.
Use a large spoon and a spatula to transfer the coconut mixture to the springform pan, spreading evenly to the edges. Bake for 50 to 60 minutes, uncovered. Cool completely and chill for at least 4 hours.
To serve, release the base from the springform and place it on a platter or footed cake plate. Cut into wedges and drizzle with a portion of the Raspberry Sauce. Place the mint sprig in the center and serve with the remaining Raspberry Sauce on the side.
Raspberry Sauce
1 12-ounce (340g) package frozen raspberries, thawed
1/2 cup (120 ml) water
1/2 cup (120 ml) plus 2 tablespoons evaporated cane juice
3/4 teaspoon coconut extract
Combine all the ingredients in a food processor and puree. Pour into a serving bowl and chill. Serve chilled or warm gently just before serving. Makes about 2 1/2 cups (600 ml) sauce.

Serving Suggestions:
As an alternative to topping with the Raspberry Sauce, spoon a pool of sauce onto each serving plate and place the coconut pie on the sauce. Garnish with fresh raspberries on top.

If you're one who can't live a day without chocolate, you can drizzle chocolate sauce over the top in place of the Raspberry Sauce.

Spoon the chocolate sauce into the bottom of a dessert dish to create a thin chocolate lake. Then, place the wedge of coconut pie on top.

Just before serving, cover the top of the coconut pie with slices of banana, then drizzle raspberry or chocolate sauce over the top.