Cocolemon Pie

Cocolemon Pie: During a yoga retreat for students from the UK, we were asked to prepare vegetarian meals and coordinate the seven-day menu. One of my fellow chefs requested help with preparing meals for breakfast, lunch, and dinner. To ease the burden, we created this easy and delicious pie for our students, held together by coconut milk, lemon zest, rice syrup, arrowroot powder (or Kudzu), and agar-agar.

This vegan coconut lemon pudding is pure in every sense—from its porcelain-white hue to its subtle lemon and “coconutty” sweetness. Creamy and delectably soft, this pudding debunks the myth that desserts cannot be healthy. For a party, top it off with fresh fruits of your choice such as mangoes, strawberries, or blueberries and enjoy organically sweet compliments from your guests.

This is a great make-ahead recipe. Whisk all the ingredients together, pour the mixture into a tin, and allow it to set in the fridge until it’s showtime.
Coconut milk is a versatile staple, perfect for whipping up creamy curries to decadent desserts in no time.

Make Cocolemon Pie for your next get-together and enjoy its creamy deliciousness.

Print Recipe

Cocolemon Pie

Dessert – European

Serves: 8

Prep Time: 10 minutes – Cooking Time: 30 minutes – Total Time: 40 minutes

Cocolemon Pie is a rich dessert bursting with lemon and coconut flavors, perfect for vegetarians.

Ingredients

• 2.7 cups of coconut milk
• 0.7 cup agave syrup
• 0.7 tablespoon agar-agar powder
• 1.3 tablespoons arrowroot powder (may substitute with rice or tapioca starch)
• 0.3 cup water to melt agar
• 0.7 tablespoon grated fresh ginger
• Zest of lemon
• 1 drop of lemon essence
• Strawberries and blackberries for garnish
• 0.7 cup fine desiccated coconut for garnish

Instructions

1

In a pan, pour the coconut milk and sprinkle the arrowroot powder. Cook over medium heat until the mixture begins to thicken.

2

Add the agave syrup, lemon zest, grated ginger, and a drop of lemon essence; stir well.

3

In a separate small pot, bring 0.3 cup water to a boil and add the agar-agar powder, stirring until it completely melts.

4

Once melted, add the agar solution to the coconut mixture and combine thoroughly.

5

Prepare a ring pan by lining the bottom with vegetable paper.

6

Pour the mixture into the ring pan and allow it to cool until it firms up.

7

Sprinkle the fine desiccated coconut over the pie while it is still in the pan.

8

Transfer the pie onto a serving tray and carefully remove the ring pan.

9

Garnish beautifully with strawberries and blackberries before serving.

Nutrition

• 280.0 Calories
• 30.0g Carbohydrates
• 0.0mg Cholesterol
• 12.0g Fat
• 2.0g Fiber
• 3.0g Protein
• 50.0mg Sodium
• 0.0g Trans fat

Notes

You can also make coconut milk at home; it takes effort but is very rewarding, especially when using high-quality coconuts. Some of the best come from Thailand, and the Philippines, Indonesia, Malaysia, and Sri Lanka also offer excellent varieties for coconut milk production.