Cocolemon Pie

During a yoga retreat for students from the UK, we were asked to prepare vegetarian meals and coordinate the seven-day menu. One of my fellow chefs requested help with preparing meals for breakfast, lunch, and dinner. To ease the burden, we created this easy and delicious pie for our students, held together by coconut milk, lemon zest, rice syrup, arrowroot powder, and agar-agar.

This vegan coconut lemon pie is pure in every sense—from its porcelain-white hue to its subtle lemon and "coconutty" sweetness. Creamy and delectably soft, this dessert debunks the myth that healthy food cannot be delicious. For a party, top it off with fresh fruits of your choice such as mangoes, strawberries, or blueberries and enjoy organically sweet compliments from your guests.

This is a great make-ahead recipe. Simply whisk all the ingredients together, pour the mixture into a tin, and allow it to set in the refrigerator until it's showtime. Coconut milk is a versatile staple, perfect for creating everything from creamy curries to decadent desserts in no time.