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
Scale
Lemon Creme
- 14 oz silken tofu (400 g)
- 1/3 cup lemon juice, freshly squeezed (75 ml)
- 1 tsp lemon zest
- 1/2 cup maple syrup
- 1/8 tsp turmeric
- 4 tbsp cornstarch
Raspberry Sauce
- 1 - 1 1/2 cup raspberries (125-150 g)
- 1 tsp lemon juice
- 2 tbsp maple syrup
Whipped Coconut Cream
- 1 can coconut milk, chilled*
- 1/2 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 tbsp 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.