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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.

Vegan Coconut French Toast #Aquafaba

I’m pretty proud of this one.

First of all; who doesn’t like French Toast? I mean, it’s sweet and crispy on the outside, and you have all the excuses in the world to load it up with maple syrup, fruit, and more.

Vegan Coconut French Toast

Photography:Tango Photography
Food styling: Éric Régimbald
Prop styling: Véronique Gagnon-Lalanne

But I needed a vegan version for my cookbook.

The challenge: eggs are the binder in this recipe. Without them, the soaking mixture is too thin, and you get soggy french toast. Nobody wants soggy french toast.

Turns out, though aquafaba does a pretty great great job of mimicking the binding properties of eggs–it’s just a little thinner and less viscous. I got the idea to add a little coconut flour to thicken it, and it worked brilliantly.

What I love about the recipe is how it integrates coconut into every layer of the french toast: it’s in the dipping mixture, you fry the toast in coconut oil, and then garnish it with not one, but two different types of coconut for a lovely textural contrast.

This recipe is such a winner.

My friend Rob recently helped me make it, and he’d never had vegan french toast before. Watch the video through to the end to see his reaction.

Vegan Coconut French Toast

(recipe from Aquafabulous!: 100+ Egg-Free Vegan Recipes Using Aquafaba)

Ingredients

  • 1⁄2 cup canned coconut milk
  • 1⁄4 cup aquafaba
  • 2 tbsp pure maple syrup
  • 1 tsp ground cinnamon
  • 2 tbsp coconut flour
  • 4 slices white French bread
  • 2 tbsp coconut oil, divided
  • coconut whip
  • toasted unsweetened coconut flakes
  • additional pure maple syrup

Method

1. In a small bowl, combine coconut milk, aquafaba, maple syrup, cinnamon and coconut flour. Whisk until well blended.
2. Pour coconut mixture into a large, shallow dish (a baking dish works well here). Place bread down in coconut mixture, and allow it to sit for a couple minutes to absorb
the liquid. Flip and let sit for a couple more minutes.
3. Meanwhile, heat 1 tbsp (15 mL) coconut oil in nonstick skillet over medium heat. Fry bread on one side, until it’s crispy and brown around the edges, about 3 minutes, then
flip and cook on the other side, for about 3 minutes. You may need to do this in batches.
4. Place two slices of French toast on each plate, and top with a dollop of coconut whip and then sprinkle toasted coconut on top. Serve with maple syrup, if desired.

 

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