Cocolemon pie

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Cocolemon Pie: During a yoga retreat for students from the UK, we were asked to prepare vegetarian meals and coordinate the seven-day meals. One of my colleagues and fellow chefs requested me to prepare the meals from breakfast, lunch, and dinner. Alone would have quite a burden all alone. I went to help out at her request, and we made this easy and delicious pie for our students. Coconut milk, Lemon zest, rice syrup, arrowroot powder ( Kudzu), and agar-agar hold it all together.

This vegan coconut lemon pudding is all things pure, from its porcelain-white hue to its subtle lemon and “coconutty” sweetness. Creamy and delectably soft, this pudding breaks the myth that desserts cannot be healthy. When making for a party, top it off with fresh fruits of your choice – mangoes, strawberries, or blueberries and sit back and some enjoy organically sweet compliments from your guests.

This is also a great make-ahead recipe. Whisk all the ingredients together, pour it in a tin, and allow it to set in the fridge till it’s showtime.
Coconut milk is also a great staple to have in your pantry. From creamy curries to decadent desserts, you can whip up a feast instantly with this one ingredient.

Make Cocolemon pie for your next get-together and enjoy the creamy deliciousness.

Cocolemon pie

Dessert European
Serves: 12
Prep Time: 10 mins Cooking Time: 30 mins Total Time: 40 mins

Cocolemon Pie is rich in lemon and coconut that is ideal for vegetarians.


  • 4 cups of coconut milk
  • 1 cup agave syrup
  • 1 tbsp agar-agar powder
  • 2 tbsp arrowroot powder (may substitute with rice or tapioca starch)
  • 1/2 cup water to melt agar
  • 1 tbsp grated fresh ginger
  • Zest of lemon
  • 1 drop of lemon essence
  • Strawberry, Blackberries for garnish
  • 1 cup fine desiccated coconut for garnish



In a pan pour coconut milk and mix well the arrowroot powder over medium heat until it begins to get thick.


Add agave syrup, lemon zest, grated ginger, drop of lemon essences.


In another little pot add half a cup of water and bring to a boil then add agar-agar keep stirring until it completely melts.


Once melted add to the coconut mixture and combine the mixture well.


Prepare a ring pan with vegetable paper on the bottom.


Pour the mixture into a ring pan and allow it to cool and get firm.


Sprinkle desiccated coconut over the pie while the pie is still in the ring.


Place the pie on a serving tray and remove the ring pan.


You can beautifully garnish with strawberries and blackberries.


You can also make coconut milk fresh at home . It takes some work but certainly satisfying, especially when you get good quality coconuts. Some of the best products come from Thailand. Philippines, Indonesia, Malaysia and Ceylon (Sri Lanka) also produce some good variety for coconut milk production.

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