No-Bake Vegan Lemon Custard with Berries

by | Read time: 1 minute

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.

Vegan Custard with Layers of Berries |

Yield 1-1/2 cups


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


1/3 cup organic blueberries
1/3 cup organic strawberries, sliced


  1. To get coconut cream from coconut milk, refrigerate to harden, then scoop out firm portion towards top of can.
  2. In a food processor, combine coconut cream, tofu, lemon juice, agave, vanilla and arrowroot. Pulse until smooth. Taste and adjust sweetness, if needed.
  3. Pour into a glass container and chill for at least 2 hours.
  4. To serve, layer 1/4 cup custard, followed by blueberries, then another layer of custard and remaining berries. If desired, add more berries!
Pamela Higgins

Pam Higgins, Certified Health Coach, AADP received her credentials from The Institute for Integrative Nutrition in 2010. Pam is the Founder of Total Health Counseling, LLC and She is a sensitive foodie and focuses on teaching clients about eating delicious food with pleasure. Pam will show you how to access your blueprint for healthy eating and lifestyle so you can be your best. Pam healed herself from years of chronic digestive and skin inflammation by accessing her own blueprint for healthy living and helps her clients find foods that nourish + balance their bodies. Pam lives in South Florida with her husband, Heman and dog, Cali. Contact Pam directly via email at