We are thrilled to introduce you to our vegan lemon trifle, one of our absolute favorite summer desserts. This delicious recipe will knock your socks off. It’s dairy free and really quite simple to make. You need to plan ahead because you need to refrigerate the coconut cream for this one. You could be like us and just always keep a can of coconut cream in the fridge, then you can make this recipe whenever you darn well please….which will actually be often once you see who good it is. Anyway, we are really excited about the crumble in this dessert because it’s actually made with fiber. I know, you are like, wait what?? You are going to need to trust us here. Fiber has been a major game changer for us because of all of it’s health benefits. One of the best one’s is that it keeps you fuller longer. That’s a win when you are working with food all day! ha
To whip up the treat, you don’t need a ton of ingredients. You just need some sweetened condensed coconut milk, coconut cream, and fresh lemons for the filling. For the crumble you literally just combine bran cereal, coconut flakes, almonds, dates, cinnamon, vanilla and some coconut oil. Sounds easy enough right?
You will basically do this recipe in two parts, you can start by making the crumble by simply combining the ingredients in a food processor and setting it aside. Then move on to the coconut filling by mixing up the sweetened condensed coconut milk and lemon juice in a bowl using a hand mixer. Then in a smaller bowl, beat the solid parts of the coconut cream until fluffy. Add the coconut cream into the condensed coconut milk and lemon juice mixture and beat until fully mixed. Then fold in the lemon zest.
To assemble the trifles, spoon some of the crumble mixture into the bottom of a serving glass followed by the coconut lemon mixture, then repeat the steps, ending with the coconut lemon. You can top with some fresh zest and raspberries. Be sure to serve this at your next entertaining event. This dessert is a total crowd pleaser and we know your guests are going to love it!
- ½ C Original All-Bran cereal
- ¼ C unsweetened coconut flakes
- ¼ C almonds
- ¼ tsp cinnamon
- ¼ tsp vanilla
- 2 tsp coconut oil
- 3 medjool dates, pitted
- 1 11.25 oz can condensed coconut milk - can substitute condensed milk
- ½ C fresh squeezed lemon juice
- 2 tsp lemon zest
- 1 can coconut cream - solid parts only (refrigerate for at least 2 hours before using)
- Using a food processor add All-Bran and coconut flakes, pulse until broken down. Add almonds and pulse again until broken down. Add cinnamon, vanilla, coconut oil and dates and pulse until thoroughly combined.
- Using an electric hand mixer to beat condensed coconut milk and lemon juice until smooth.
- Remove solid parts only of the coconut cream and add to a separate bowl. Use electric hand mixer to beat the coconut cream on high for 1 minute. Add coconut cream to the bowl with condensed coconut milk/lemon juice. Beat again until in comes together. Fold in lemon zest.
- Use 4 small glass serving glasses. Add approx 2 Tbsp of the crumble to the bottom of each glass and lightly press with back of spoon. Add approx ⅓ of lemon mousse on top of crumble. Add another 2 Tbsp of crumble and top with another ⅓ C of lemon mouse or more to fill to top of cup.
- Refrigerate for at least 2 hours to set. Serve with fresh raspberries or strawberries and candied lemon wedges.
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