Vegan Lemon Coconut Cream Pie With Agar Agar Flakes

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Vegan lemon coconut cream pie with agar agar requires fresh coconut milk among other classic ingredients. Make vegan lemon coconut cream pie with agar agar with help from an accomplished cook book author in this free video clip.

Part of the Video Series: Vegetarian & Vegan Dishes
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Hi, I'm Vicki Chelf. I'm the Author of Vicki's Vegan Kitchen, and I'm going to show you how to make those really, really good coconut cream vegan pie with, it's like a lemon coconut cream pie. It's really, I think you'll like it. And we're going to start by making fresh coconut milk; homemade coconut milk. I tried this with coconut milk from a container, it wasn't as good. So, we're going to make our own coconut milk and you'll be surprise that how easy it is. So, just two cups of regular unsweetened coconut from the health food store and shredded coconut. Put it in the blender and now, I'm going to get some hot water; it doesn't have to be boiling, just hot water and pour on top of it. So, here's our hot water already heated. We're going to pour it on the coconut milk and be careful not to, "Psssshhh", splatter it all over the place once you turn it on. Most blenders have a, like if I would just turn it on the top, it would have gotten on high speed and it would have, we would have a mess. So, we're going to start on low speed and this is going to have to go for about three minutes. You want to make sure it's really blended well and it's going to make some noise. Now, I'm going to turn it on high. Okay. So, really, take, take your time, don't be in a hurry. And we have this nice thick coconut slurry now. And we're going to take a bowl and a strainer, clean dish towel, we're going to pour it into the dish towel. And if it's really hot, wait for a little while; I'm going to see how hot this is. It might be too hot to touch. It looks pretty hot. Yeah, we're going to wait, we'll come back, after it's cooled down just a little bit and we're going to squeeze the milk out of the coconut. So, now, we're going to go back to the coconut milk and you see we can squeeze it all out. It's still a little hot, but not too bad. And you just twist and squeeze and just keep going until no more milk comes out. It's easy to make a mess. And we'll have just a rich creamy delicious coconut milk. There you go. And so, look at this beautiful coconut milk. We're going to cook the agar agar which is what's going to make it all stick together. Now, agar agar is a sea vegetable gelatin. It's a traditional food from Japan, very light and flaky. Make sure to get agar agar flakes. You use three tablespoons of agar agar flakes. You don't want to use the powder because you'll have something hard as a rock. So, you take the agar agar flakes and half a cup of water and we're going to cook it on the stove for, bring it to a boil, put it on high, bring it to a boil. And then, when it starts to simmer, turn, oh then, you turn it down; and when it starts to simmer, you simmer it for about five minutes. Okay, we're going to check the agar agar to see if it's boiling and yes it is, and we just let it simmer. We'll turn down the heat now, let it simmer for five minutes or until the agar flakes have all dissolved. So, now, after the agar agar has dissolved, we're going to add some coconut sugar which is really delicious. We're going to add a half cup, you can get it in the health food store. But, if you wanted to use agave nectar, you could and you'd want to use a little more because maybe, or little less I mean, maybe about a third cup because agave is sweeter than coconut sugar. So, we're going to put the coconut sugar in the pan after it's turned off; half a cup. And we're going to take a half cup of coconut oil and we're going to also, "Oops, sorry, making mess", add it to the pan. Then, I'm going to bring it back over here and I'm going to mix it up a little. "How I'm going to do this?" Mix it up and just add the coconut milk to the pan. So, I grated out one zest, like that of a lemon, of just organic; make sure to use organic for that because you don't want to be grating pesticides into your pie. So, the zest of one lemon, we're going to add that and about two tablespoons vanilla; two teaspoons vanilla, not tablespoons. I like to be generous with vanilla, but two tablespoons would have been too much, and little bit of lemon extract, about half teaspoon will do it. I think I put in too much. And we take the immersion blender, blend it altogether. And I have a baked, already baked whole wheat pie crust I have it in the freezer. And the reason I put it in the freezer is because it's going to be really really cold and when I pour the crust in it, it's going to; the, the crust in, when I pour the filling into the crust, it's going to be more crispy. So, I'm going to get this out of the freezer. Here's our baked whole wheat pie crust. See how I poke little holes in it before I baked it so it wouldn't puff up and distort when it's baking. And now, I'm going to just take, this is a little, little trick, I think it helps to make these kind of pies, the crust more crispy. I'm just going to take a little bit of coconut oil and quickly brush just a little bit over the bottom. And I think it tends to make it crisper. And now, I'm going to pour it into the crust and we're going to put it in the fridge to gel; it's going to set. And when it is cool, it will become believe it or not, solid. Now, we're going to take the coconut pie out of the fridge and voila!

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