Archive for Vegan

Coconut Key Lime Pie {Vegan}

Recipe number 2 this week on the theme of coconut-lime!

This is a variation of the lemon meringue pie that I wrote for my cookbook, Aquafabulous! I just made it up, though, so it didn’t actually make it into the cookbook… whoops!

Coconut Key Lime Pie Vegan

This is really, really tasty.

Normally lemon curd is thickened with egg yolks, and then you use the whites (which you have separated out) to whip to make the meringue. This recipe is vegan, so no eggs or butter are used, obviously. Aquafaba is used for the meringue, of course, but the curd still needs to be thickened in some way. Here, I used cornstarch.

The coconut milk also helps to give it a thick, creamy texture and a nice, fatty mouthfeel.

Torch the meringue on this mutha, and you have a show-stopping dessert. Even better, torch it at the table to generate some excitement and oohs and ahhs.

Oh–FYI–even thought I’m calling this “key lime pie,” I just used regular limes. You can use either, based on what is available to you.

Vegan Coconut Key Lime Pie

Coconut Key Lime Pie {Vegan}

Ingredients

  • 1 store-bought vegan pie crust or home-made
  • 1 400 ml can of coconut milk
  • 2 tbsp cornstarch
  • 3/4 cup sugar
  • 1/2 tsp salt
  • Zest of 2 limes
  • 3/4 cup lime juice (freshly squeezed or bottled if you’re lazy)
  • 1/2 cup vegan butter (or you could try coconut oil)
  • 1/3 cup aquafaba
  • 1/4 cup sugar
  • 1/4 tsp cream of tartar

Method

  1. Dock your pie crust with a fork and pre-bake it in a 350 degree oven for about 10 minutes, or until it’s golden. Set aside to cool.
  2. In a medium, heavy-bottomed saucepan, place the coconut milk and the cornstarch. Whisk well to combine. Turn the heat on to about medium, and bring up to the boil, allowing the milk to thicken. Add the sugar, salt, lime zest, lime juice, and vegan butter, and whisk well to combine. Bring up to the boil again, allowing it to bubble and thicken. NOTE: if the colour is too pale, you could add a couple drops of green food colouring. This won’t affect the taste, just the esthetic look of the pie.
  3. Pour the hot curd into the prepared pie crust, and let set in the fridge overnight (or at least for a few hours).
  4. To make the meringue, place the aquafaba, sugar and cream of tartar in the bowl of your stand mixer (alternatively, you can do this with a hand mixer, it just means you have to stand there and whip it for 10 minutes). Whip for 2 minutes on the lowest setting to combine, then turn up to medium for 2 minutes, and finally to high for about another 4-6 minutes, until the meringue is light and fluffy, and holds a peak.
  5. Spread the meringue on top of the pie, and torch to brown. Serve immediately.

Coconut Lime Donuts {Vegan}

For some reason, lately, I’ve been craving the flavors of coconut and lime together. Maybe it’s the onset of summer that my tastebuds are craving… that refreshing, creamy, pina-colada combination.

Coconut Lime Donuts

Whatever the reason, I had to get this flavor combo out of my system this week by experimenting with it a lot. I’ve been playing with avocado, lime and coconut in a raw, vegan mousse pie combination, but that one still isn’t quite ready for prime time. Ice cream and other frozen treats like popsicles are definitely something worth exploring, especially as the weather gets warmer.

Pie is an obvious answer. Bars with a shortbread-type crust and a cooked lime pudding on top would be wonderful.

But today, let’s start with what is arguably one of my all-time favorite foods: the donut.

I bought this donut pan off of Amazon a few years ago, and it gets lots of use at my house, as we don’t deep fry here. Coconut and lime come together in the donut batter, then again in the glaze, creating a treat that’s both creamy and bursting with bright, fresh lime flavor.

Vegan Coconut Lime Donuts

Coconut Lime Donuts {Vegan}

Ingredients:

  • 1/4 cup coconut oil (melted)
  • 3 tbsp aquafaba
  • 1/2 cup coconut milk (from a can)
  • 2 tbsp lime juice
  • zest of one lime
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 3/4 cups flour
  • 1 cup icing sugar
  • 3 tsp melted coconut oil
  • 3 tsp lime juice (approx)
  • grated lime zest & coconut flakes for garnish

Method:

  1. Place the coconut milk in a small bowl and add the lime juice to it. Stir and let sit for 5 minutes.
  2. Place the melted coconut oil in a bowl with the sugar and the aquafaba, and whisk well. NOTE: I used my stand mixer to make this (because I have one and I’m lazy), but you don’t need to. You could use a hand mixer o even just a whisk and then later a spatula or wooden spoon for adding in the flour when the dough gets stiff.
  3. Add the lime zest and the coconut milk/lime juice mixture, and again whisk well to combine.
  4. Mix the dry ingredients together, and then add them slowly to the wet, mixing the flour in a bit at a time.
  5. Scrape the batter into a large ziploc bag or a pastry bag with no tip. If using a ziploc bag, snip a hole in the corner about 3/4″ wide, and pipe the dough into the donut pan.
  6. Bake in a 350 degree oven for about 12-15 minutes, or until they are slightly golden on the edges, and spring back when you touch them.
  7. Remove to a wire rack and allow to cool.
  8. For the glaze: place the icing sugar in a bowl with the coconut oil, and mix well. Slowly start to add the lime juice, drizzling it in a little at a time. You want the glaze to be the right consistency to stick to the donuts and run down the sides, but not slide off entirely. If you’ve added all the lime juice and it still seems too thick, add a few drops of non dairy milk until it gets to the right consistency.
  9. Place the donuts on a wire rack on top of a baking sheet. Dip them one by one into the glaze, then place them back on the rack. Garnish with lime zest and coconut. Allow the glaze to set, then serve.

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