If you can’t stand the heat, get into the kitchen. During the warmer months of the year, sometimes the last thing you want to do is turn on the oven. Though certain baked goods might be off the menu for the time being, your summer can still be ripe with scrumptious treats. To make this vegan custard, you won’t heat cream and eggs in a saucepan—this version is actually made with vegan ingredients and simply chilled before serving. You’ll top it off with berries because they’re a must for all delicious summer desserts.
Yield 1-1/2 cups
Ingredients
1 cup coconut cream
4 oz. firm organic tofu
3 Tbsp. fresh lemon juice
3 Tbsp. agave or maple syrup
1 tsp. vanilla
2 Tbsp. arrowroot starch
Toppings
1/3 cup organic blueberries
1/3 cup organic strawberries, sliced
Directions
- To get coconut cream from coconut milk, refrigerate to harden, then scoop out firm portion towards top of can.
- In a food processor, combine coconut cream, tofu, lemon juice, agave, vanilla and arrowroot. Pulse until smooth. Taste and adjust sweetness, if needed.
- Pour into a glass container and chill for at least 2 hours.
- To serve, layer 1/4 cup custard, followed by blueberries, then another layer of custard and remaining berries. If desired, add more berries!