For the lemon curd: Combine 1 1/4 cup Meyer lemon juice, 1 1/4 cup sugar, 1 tablespoon lemon zest, and 1/4 teaspoon salt in a medium saucepan over medium heat. Stir till sugar dissolves. Add in 3 tablespoons corn starch (dissolved in 3 tablespoons cold water) 2 tablespoons coconut milk, and 2 tablespoons Earth Balance vegan butter. Stirring constantly, bring to a boil. Cook 1 more minute. Cool. Pour into prepared pie crust and top with coconut whipped cream and toasted coconut. Refrigerate at least 2 hours.
For the coconut whip: You want to refrigerate a can of full fat coconut milk overnight and scoop the solid coconut off the top. Whip with a little powdered sugar and vanilla extract. I've tested different brands from my local grocery and found which one works best. Some don't separate and solidify at all, whereas one brand is just solid coconut after a night in the fridge. So figure out which one is best for you!
For the pie crust, place 1 1/4 cup flour in a food processor. Add in 1/2 cup very cold cubed Earth Balance vegan butter. Pulse about 15 times to cut in the butter. Add about 1/4 cup ice cold water. Pulse to combine. Wrap and chill 1 hour. Roll out dough on lightly floured surface. Place into desired pie pan or dish. Poke a few a all holes in the bottom and bake in preheated 350 degree oven for about 15 to 20 minutes till lightly golden. Let cool.
To assemble, place cooled lemon curd into prepared pie crust. Top with coconut whip and toasted coconut. Chill at least 2 hours.
3 Researches SHOW How Coconut Oil Kills Waist Fat.
ReplyDeleteThe meaning of this is that you literally kill fat by eating Coconut Fats (also coconut milk, coconut cream and coconut oil).
These 3 studies from major medicinal magazines are sure to turn the traditional nutrition world around!