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PREPARE ANY of the crusts, bake it, and set aside.

In a small bowl or measuring cup, whisk together ½ cup of the rice milk with the arrowroot powder. Set aside.

In a large, heavy-bottomed saucepan, whisk together the remaining ½ cup of the rice milk with the agar power. Over medium-high heat, bring the mixture to a boil, stirring constantly. Allow it to boil for about 1 minute, then turn down the heat to medium-low. In a slow, steady stream, pour in arrowroot mixture (you might need to give it a brief stir before pouring), stirring this mixture constantly.

Pour in the coconut milk, lemon juice, and sugar. Using a wire whisk, stir constantly and cook until the mixture has thickened, 3 to 5 minutes. Remove from the heat and stir in vanilla extract, coconut extract if using, salt, and shredded coconut. Immediately pour into the pie crust. If you have any leftover filling, pour that into a small serving dish and there you go, bonus coconut custard! Allow the pie to cool on a countertop for 15 minutes, then carefully transfer to the refrigerator and allow to chill for at least 2 hours. Cover tightly in plastic wrap until ready to serve.

CRUMB CRUST

If using graham cracker crumbs, for best results purchase whole crackers and smash them up yourself. This will give you coarser crumbs with a more interesting texture than premade graham crumbs. Why not do the same if using matzo, too?

½ cup unsweetened, shredded coconut

1¾ cups matzo meal or coarse graham cracker crumbs, or vanilla cookie crumbs

2 tablespoons sugar

3 tablespoons nonhydrogenated vegan margarine, melted, or unrefined coconut oil

3-5 tablespoons soy or rice milk

PREHEAT THE oven to 350°F.

Combine the shredded coconut, matzo meal, and sugar in a large bowl. Pour in the melted margarine and toss to create soft crumbs. Add the soy milk, a tablespoon at a time, until the mixture is moist and holds together if squeezed. Gently but firmly pat the mixture into a 9- or 10-inch deep pie plate, pressing the mixture up the sides, and form a slight lip if desired. Bake for 12 to 15 minutes until the coconut and matzo are lightly toasted and the crust is firm. Remove from the oven and allow to cool on a rack before filling.

VANILLA ICE CREAM

MAKES 1½ PINTS ICE CREAM

TIME: 10 MINUTES FOR PREPPING AND OVERNIGHT FOR CHILLING

Making your own ice cream gives you such a feeling of accomplishment, like you just passed the bar exam or climbed a mountain. But it also gives you something even more important . . . ice cream! Coconut milk and pureed silken tofu make this ice cream extra thick and super creamy, like it should be. Because ice-cream makers vary by manufacturer, our directions basically say to follow the directions your ice-cream maker came with. Basically, you add the ice cream to the container of your ice-cream maker, and then it churns away to keep your ice cream from forming ice crystals. Remember to make sure all your ingredients are cold by keeping them refrigerated overnight the day before your big ice-cream event. Also, prep your ice-cream bowl by keeping in the freezer overnight. You want everything as cold as can be.

➣We actually just used the cream from a can of coconut milk. Place the can in fridge overnight and the cream will rise to the top. Open the can carefully and scoop out half a cup of the cream. Freeze the rest for use in a soup or another recipe some other time.

➣If you are not even considering making your own ice cream, we recommend trying Temptation Ice Cream, from a vegan-owned and -operated company in Chicago.

½ cup cream of coconut milk (see tip)

1 cup soy milk

¾ cup sugar

6 ounces silken tofu

1 tablespoon vanilla extract

PUREE ALL ingredients in a blender or food processor until smooth. Pour into your ice-cream maker and follow the machine manufacturer’s instructions.

Variations: Green Tea Ice Cream: Add 2 tablespoons of matcha green tea powder when blending.

Any Berry Ice Cream: Try raspberry, blueberry, cherry,