coconut lemon curd parfait

by Rachel MacKay

Now this is a sweet summer treat if I do say so myself. The word “curd” is pretty gross though, eh? No positive connotations associated with that one… I guess I could have done without it in the title of this post, but a curd is a curd!

Combining the flavours of coconut, lemon, raspberry and a pie-toppingly-good crumble, it’s the vegan queen of tarts.

I normally like to keep my recipes and my cooking s-i-m-p-l-e. This baby has three steps, but I promise they’re worth it.

First is the chia coconut pudding.

Then the crumble.

Then the lemon curd, inspired by the vegan cookbook extraordinaire Bunner’s. Just thinking about their cinnamon buns gives me goosebumps.

Top it all off with raspberries and a sprig of fresh lemon balm (my wee urban garden is bursting with it!) and you’re ready to rock.

Makes 4 servings.

Ingredients:

coconut lemon curd parfait

Coconut chia pudding

  • 1 tbsp honey (or maple syrup)
  • 1 can coconut milk
  • 1/2 tsp vanilla extract
  • 2 tbsp chia seeds

Crumble

  • 3/4 cup flour (I used Bob’s Red Mill All Purpose GF Flour)
  • 2/3 cup cashews
  • 1/2 cup rolled oats
  • 1/4 cup maple syrup
  • 1/4 tsp rock salt
  • 1/3 cup coconut oil, melted

Lemon Curd

  • 1/2 cup canned coconut milk
  • 1/3 cup organic cane sugar
  • juice from 3 lemons
  • 1/3 cup coconut oil, melted
  • 1/4 cup water
  • pinch of salt
  • 3 tbsp starch (I used tapioca)
  • 1/4 tsp turmeric (it gives it the orange colour, bonus points for anti-inflammatory power!)

Instructions:

Coconut chia pudding

Whisk all ingredients together and let stand in the fridge for at least two hours, up to 48 hours.

Crumble

Mix all ingredients together except coconut oil. Heat coconut oil and mix all ingredients together. Form the mixture into 6 balls and put in the freezer for at least 15 minutes, up to an hour.

Lemon Curd

Heat at medium all ingredients in a pot except the starch for a few minutes. Add the starch in and whisk until the mixture becomes thick (2-3 minutes).

Now layer each ingredient in a jar or glass, in order and top with a handful of organic raspberries.

Back to Blog