Zesty lemon curd is layered with a creamy vanilla honey “cream” and berries for a delightful summer treat. The cream is made out of coconut milk and cashews as the base. This makes a great dairy free parfait.
This is based off of a dessert I made for my sister’s wedding. I was hoping to share some photos from the wedding with this recipe, but her photographer is traveling right now so I haven’t received the photos yet. But regardless, the parfaits were a big hit at the wedding! I used blueberries and a whipped cream filling for the wedding and it turned out quite well! This is our home version. Full of good for you coconut oil, berries and tangy lemon curd.
Lemon Curd and Honey Vanilla Cream Berry Parfait (Dairy Free)- Serves 4-6
Honey Vanilla Cream Yield 2 cups
- 1 cup of cashews, soaked in water for a couple of hours (at least one hour, not more than 6 or so) and rinsed and drained
¼ cup of coconut oil
1/4-1/2 cup of honey
1 1/3 cup of full fat coconut milk
1 teaspoon of vanilla
Dash of salt
1-In a food processor or powerful blender, process the cashews, coconut oil, and honey until smooth. Scrap down the sides as needed.
2-Add the coconut milk, salt and vanilla and blend again. Taste test and add more sweetener if desired.
Chill
Tangy Lemon Curd
- 3 large eggs
1/4 -1/3 cup of honey
Grated zest of one lemon (I used about 1 tablespoon)
1/2 cup of lemon juice
6 tablespoons virgin coconut oil (or you could use ghee or butter).
1-In a medium stainless steel or enamel saucepan, whisk together the first three ingredients until light colored.
2-Add the the coconut oil, breaking it into small clumps as you drop it into the pot for even melting. Then add the lemon juice.
3-Cook, whisking over medium heat until the coconut oil is melted. Continue to cook until the mixture thickens and you start to see a few bubbles popping at the surface.
4-Remove from heat, and scrape into a fine sieve set over a bowl. Strain the curd, gently stirring if needed.
5-Refrigerate for several hours to thicken. Will keep about one week in the refrigerator.
Berries of choice
Layer in small cups or parfait/ice cream bowls. Enjoy!
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This sounds super yummy!! I can hardly wait to try it! 😀
I also wanted to point everyone towards a recipe that inspired me from the Spunky Coconut. Her Blueberry Parfait is what inspired me to make the cream for my own recipe. http://www.thespunkycoconut.com/2009/07/blueberry-parfait-dairy-free-sugar-free.html
I usually use white grape juice concentrate and butter with my lemon curd. I’d given up when I could longer have dairy. Maybe I’ll give it a try with coconut oil or ghee and see how it ends up. Thanks for sharing.
Sounds so yummy I am starting my first attempt. Just wanted to clarify one thing–the cashews are raw, correct?
Janice-good question. Yes they are “raw”.
How do you make your whipped cream?
Lisa, I love using honey or maple syrup to sweeten it, with vanilla added at the end. YUM!
Well, I’m guessing raw was right, because it tastes GREAT!! Thanks for the recipe:)
Hi Kimi, I’ve just found your blog and I’m so excited about it and the online community learning and discussing the real life applications of Nourishing Traditions! I love to make lemon curd, and am thrilled to find a recipe calling for honey, thanks!
Welcome Rosalita!
I have not tried a cashew based cream before, though I have definitely seen plenty of recipes for it. I might just try it for fun to see how we like it. Summer berry & custard/cream parfaits are so good!
Loved it! I used raw cream whipped with vanilla and honey for that layer. The lemon curd was super easy and as good as any I’ve ever had. Thanks for another fabulous recipe!
I LOVE lemon curd! And this beautiful dessert looks so refreshing – can’t wait to try it!
This is so delish our family is on gaps and one of us can’t have diary so it is great as a desert that no one has to miss out on, thanks for the recipe!