VEGAN-IZE ME: Chocolate Haupia Pie

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By: Anisa Buttar, Copy Editor

 

 

 

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A new literary perspective Jazz up your new space Shelley Berkley speaks out on being a Rebel IngredientsPie1 can coconut milk1 cup vegan sugar1 cup soy milk1/2 cup cornstarch1 cup water7 ounces vegan chocolate1/2 cup coconut shavings1/2 cup slivered almondsCoconutsCrust10-15 vegan vanilla wafers(I prefer Midel brand.)2 TBS vegan butter or margarine(Smart Balane Light is available in com mercial grocery stores; Earth Balance at specialty stores like Whole Foods)Feeling blue about the start of school? Hold on to summer with this

Hawaiian favorite. I found a traditional recipe from http://recipezaar.com for Chocolate Haupia pie and vegan-ized it. This simple and fun dish is sure to put a smile on your face and leave you saying, "ono!" ("Yummy!" in Hawaiian).Although coconut milk is high in saturated fat, it differs from saturated fat found in foods that contain animal derived ingredients. According to Registered Dietician Dina Aronson from http://vegfamily.com, "studies show that cultures whose main source of fat is from coconut do not suffer from high cholesterol or high rates of heart disease and cancer."Although the saturated fat in coconut oil isn't harmful, Aronson suggests using it in moderation with other fats for a variety.MethodPreheat the oven to 350 degrees. Have a medium size bowl, medium size saucepan, baking sheet and nine-inch pie dish out and ready to go.Pulverize the cookies in a food processor. Melt the butter in the

microwave and pour it into the food processor while it's on. The crust should look like wet sand. Press it into the pie plate and bake for 15 minutes. When it's done just set it aside to cool. Spread the coconut flakes and almond slivers on the baking sheet. Bake for no more than three minutes. Halfway through the baking time, stir the almonds and coconut and turn the pan for even cooking. The coconut and almonds should be a light tan color. Set aside to cool when finished.Mix the cornstarch and water together in the separate bowl and set it aside. Add the coconut milk, soy milk and sugar to the saucepan and mix it with a whisk. Bring the coconut mixture to a boil and be sure to stir it well. Reduce the heat so the coconut mixture simmers and slowly whisk in the cornstarch mixture. Stir with a spatula over low heat until it thickens. Be sure to scrape the sides with the spatula as well.Turn off the heat. Wash out the cornstarch bowl and

pour half of the coconut mixture in it. Add the chocolate chips to the saucepan and stir constantly with a spatula until the chocolate has melted into the mixture.Pour the chocolate mixture on top of the crust. Be sure to smooth it out since it will be thicker than the plain coconut mixture. Fold the toasted coconut and almond into the plain coconut mixture. Pour it on top of the chocolate layer and refrigerate for an hour. For best results, refrigerate the pie overnight.VEGAN-IZE ME is a column which takes ordinary meals and turns them into vegan-friendly ones that everyone can enjoy. It appears in every-other Thursday issue of the Rebel Yell..

 

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