1 1/4 cup plain flour
1/2 tsp baking powder
2 tbsp caster sugar
1/2 cup chilled vegan margarine
1/4 cup soy milk
4 kiwis, diced
the juice and zest of one lime
2tbsp icing sugar
1 tbsp cornflour
2 cans of coconut cream, cooled in the fridge for a hour before using
1/2 cup icing sugar
1/4 cup of cornflour
3 tbsp toasted coconut (optional) for garnish
lime zest for garnish
Start off by whisking the coconut cream in a bowl with the icing sugar and cornflour, until thickened, and pop back into the fridge. It will stiffing up a bit in the fridge.
For the pie crust, mix the flour, baking powder and sugar in a bowl with a fork, then rub in the chilled margarine until the mix resembles breadcrumbs. Now slowly add the soy milk and mix well. Put the oven on to preheat to 170c/340f, roll out the pastry on a floured surface, so that its 1’1/2″inches wider than your pie dish, grease the pie dish, and gently press the pastry into the dish. Trim off the excess with a knife. Blind bake for 10 minutes, then bake for a further 5 minutes exposed. take out of the oven and allow to cool on a cooling rack.
For the lime and kiwi layer, add the kiwi to a pan and sprinkle with sugar, let sit for a few minutes for the kiwi to soften up, pop the pan on a low heat, and gently cook. Whisk the lime juice with the icing sugar and the cornflour and add to the pan. Cook until clear, and no, take off the heat and set aside. To put it all together, dust bottom of the pie dish with a tiny bit of icing sugar and spoon in the lime and kiwi filling, top with the coconut cream mix, swirling it with a fork. Serve chilled topped with toasted coconut and lime zest.