I’ve been dying to try out a vegan dessert that isn’t based on soaked cashews and this is THE ONE.
When I was thinking about this one, I came across a couple of obstacles. #1 being how does one make pastry vegan? Figure that one out and all problems would magically disappear. Shortcrust pastry is basically flour, butter, salt and water; the only non-vegan ingredient in the equation being the butter. Well butter is desired here for it’s fatty content, right? So what else is rich in fats but does not come from an animal? Spoiler alert: vegetable oil. As it’s already liquid, this completely eliminates the need for us to include water.
The second thing I had to think about here was the filling. My traditional lemon curd recipe used egg yolks to thicken it, but that was not an option here. Next best thing was cornflour. I was a bit worried about the cornflour drastically altering the flavour but thankfully it remained just as lemon-coconutty as ever.
Despite my many fears when making this (Will it set? Will the pastry fall apart? Will it taste good?) this dessert turned out to be a delight. Now that I can add this notch to my belt, I’m ever more motivated to try out more vegan desserts!
For the crust:
- 2 cups plain flour
- ¼ cup dessicated coconut
- ¼ cup icing/powdered sugar
- ½ tsp salt
- ½ cup neutral vegetable oil e.g. sunflower, canola
For the filling:
- 1 and ½ cups lemon juice
- 1× 14 oz can coconut milk
- ½ cup castor (granulated) sugar
- 2 tbsp grated lemon rind
- 1 tsp vanilla essence
- ½ cup cornflour + ¾ cup water
- 2 drops yellow food colouring (optional)
For the topping:
- 1 cup coconut cream (or 1 cup aquafaba)
- 2 tbsp icing sugar
- 1 tbsp grated lemon rind
- 1 tbsp dessicated coconut
- Start by making the crust. Sift the flour, coconut, sugar and salt in a large bowl and shake to combine. Make a well in the centre and pour in the oil. Use a wooden spoon to mix until it comes together. Shape into a ball, wrap tightly in plastic wrap and refrigerate for 30 minutes.
- Meanwhile, prepare the filling. In a large saucepan on medium high heat, combine the lemon juice, coconut milk, sugar, lemon rind and vanilla. Whisk to combine and bring to a boil. Dissolve the cornflour in the water and stir well to ensure there are no lumps. Pour the cornflour into the lemon coconut mixture and whisk vigorously to prevent lumps from forming. Reduce the heat to low and stir continuously until the mixture has thickened considerably and coats the back of a spoon. If you find that the colour is too pale, add the food colouring drop by drop until you’re happy with the colour. Remove from heat and set aside
- Preheat your oven to 180°C. Remove the pastry from the fridge and roll out into a 10 inch circle. Grease a non stick 9 inch springform pan. Line the bottom and sides of the pan evenly with the pastry, using any scraps to go around the sides. Top the pastry with some parchment paper and pastry weights (you can use dry unsoaked beans in this case) and blind bake the pastry for 25-30 minutes or until it is golden brown. Set aside to cool before filling.
- Spoon the lemon coconut filling into the baked pastry case and level off with a spoon. Refrigerate for about 2 hours to set.
- Add the coconut cream and icing sugar to a small bowl and whisk until thickened and fluffy. Use this to top the pie once set. Decorate with lemon rind and dessicated coconut. Serve chilled and enjoy! Will keep for 3 days in the fridge.