Pistachio Coconut Crème Pâtissière

2

YIELD: 2 cups

Blend the tofu in a blender. Slowly incorporate the water a bit at a time.
When combined, transfer to a medium-sized pot and bring to a simmer while stirring constantly so the mixture does not stick to the bottom.
Add the vanilla extract and sugar. Stir until the sugar is completely dissolved.
Whisk in the pistachio paste, lemon extract, and coconut extract. Stir to combine.
In a small bowl, whisk together the corn starch and water. Add to the pot and stir vigorously for 4 minutes.
Remove from heat and add the margarine. Mix well.
Strain through a fine mesh sieve and place in a container to cool.
Once cooled, whip the crème pâtissière in a mixer fitted with the whip attachment. Whip until the crème is airy and has reached a creamy consistency.

Note: Makes for a great filling for any filled dessert such as doughnuts, cream puffs, or Napoleons.