This summer-inspired vegan lemon dessert with whipped coconut cream and raspberry sauce is so refreshing and super delicious - the perfect dessert for your next BBQ party.
Summer is just around the corner and you have probably already planned your first BBQ party. If you decide to serve some dessert than I've got a great recipe for you. This vegan lemon dessert is super refreshing and fruity, so perfect for those hot summer days.
Even though this recipe may be a bit more elaborate than buying a pint of ice cream it's actually quite simple to make with just a few ingredients. And the result looks pretty darn good, I would say!
Let's start with the lemon creme. The main ingredient is silken tofu. Don't buy the normal, firmer kind of tofu, you will ruin your dessert. Silken tofu is, as the name implies, much softer and has this really smooth consistency when blended - which is why it works so great in dessert recipes like this one. Next up is freshly squeezed lemon juice. Use organic lemons as you will also need some of the zest.
To get a creamier consistency, the creme is thickened with cornstarch. You may also use other fancy thickeners if you like, but I find cornstarch works really well here. After cooking and cooling the creme, it hast this custard-like consistency. So good!
All right, what goes well with lemon? I initially thought of blueberries but then decided to go for raspberries, as I think they have a more refreshing touch. I think it was the right decision, not only taste-wise. I mean, just look at those colors!
The raspberries are cooked together with lemon juice, maple syrup and a bit of water. Then they are mashed and squeezed through a fine sieve so you will end up with a quick and stone-free raspberry sauce (yes, raspberries are basically stone fruits).
Last but not least, let's whip up some coconut cream. Every summer-dessert deserves some whipped cream! And that's it!
If you give this vegan lemon dessert a try, let me know in the comments below. And don’t forget to rate the recipe. You can also tag a photo (#veggiejam) to show me your creation on instagram.
For more summer dessert recipe inspiration check out these recipes:
Blueberry-Lemon Cheesecake // Creamy Avocado-Dessert // Peanut Chocolate Ice Cream Sandwiches // Vegan Cherry Ice Cream with Chocolate Chunks
Recipe
Vegan Lemon Dessert with Whipped Coconut Cream and Raspberry Sauce
- Prep Time: 5 minutes
- Cook Time: 70 minutes
- Total Time: 75 minutes
- Yield: 4 servings 1x
- Category: dessert
Description
This summer-inspired vegan lemon dessert with whipped coconut cream and raspberry sauce is so refreshing and super delicious - the perfect dessert for your next BBQ party.
Ingredients
Lemon Creme
- 14 oz silken tofu (400 g)
- ⅓ cup lemon juice, freshly squeezed (75 ml)
- 1 tsp lemon zest
- ½ cup maple syrup
- ⅛ tsp turmeric
- 4 tbsp cornstarch
Raspberry Sauce
- 1 - 1 ½ cup raspberries (125-150 g)
- 1 tsp lemon juice
- 2 tbsp maple syrup
Whipped Coconut Cream
- 1 can coconut milk, chilled*
- ½ tbsp maple syrup ((optional))
- chopped pistachios for garnish
Instructions
For the lemon creme
- Blend all the ingredients until smooth. Transfer to a pot and bring to a boil. Cook the creme at low heat for about 1 minute until it starts to thicken. Don't forget to stir.
- Take the pot off the stove and pour the creme into four dessert glasses. Let them cool a bit and move them to the fridge for at least 1 hour.
Raspberry Sauce
- In the meantime, wash the raspberries and combine with the lemon juice, maple syrup and 3 tablespoon of water in a small pot. Cook on low heat for 5-7 min, while smashing the raspberries with a fork. If the sauce becomes too dry, add a bit more water.
- Afterwards, press everything through a fine sieve. Discard the seeds. Place the sauce in the fridge.
Whipped coconut cream
- Once the lemon creme has been in the fridge for 1 hour, prepare the whipped coconut cream. Scoop off the coconut cream of a chilled can of coconut milk. Use the remaining liquid for smoothies, if you like.
- Use a hand mixer to whip the coconut cream (with a bit of maple syrup) until it reaches a fluffy, whipped-cream-like consistency.
- Distribute the whipped coconut cream on the lemon creme and drizzle with the raspberry sauce. Garnish with chopped pistachios, if you like.
- Keep chilled until ready to eat.
Notes
*use a brand of coconut milk that does not contain any additives.
This post is also available in de_DE.
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