This is simple dessert that you can creating using those lovely little cookies…
After seeing a similar recipe in the Food Network mag – which I can’t seem to find online anywhere – I just had to veganize and recreate it! It was a layered dessert that could be placed on a long plate; however, the first time I made it, I didn’t have extra coconut milk on hand, so the whipped cream looked more like thick, liquid goop. If that happens to you, you can make a quick switch to a trifle bowl.
You. Will. Love. This. Flavor.
Lemon Ladyfinger NapoleonCourse: Uncategorized
One batch of my lemon lady fingers
One batch of my vegan lemon curd – recipe below
One batch of coconut whipped cream – directions below
Lavender or candied ginger, for sprinkling
- Vegan Lemon Curd:
Adapted from Desserts with Benefits
1⁄2 c. almond milk, or other non-dairy milk
1⁄2 c. fresh lemon juice
1 T. cornstarch or arrowroot powder
1⁄2 c. organic cane sugar
Pinch of sea salt
Pinch of turmeric, for enhanced yellow coloring
1⁄4 c. lemon-infused vodka (learn more about infusing your own liquor!)
1⁄4 c. organic non-hydrogenated vegetable shortening, like Spectrum (sustainably sourced)
- For the lemon curd:
- In a small saucepan, combine first 6 ingredients. Bring the mixture to a boil and then reduce heat to a simmer; simmer the curd for about 7-8 minutes and then add the lemon-infused vodka. Stir the curd regularly for another 3-5 minutes.
- Remove the pan from the heat and stir in the shortening until everything is smooth. The mixture should be thick enough to coat a spoon.
- Coconut Whipped Cream:
- To have a perfect coconut whipped cream, keep several cans of coconut milk in your fridge; sometimes the cream and the milk do not separate properly. The coconut milk should be refrigerated for at least 24 hours. 30-45 minutes before whipping the cream, place the mixing bowl and beater(s) in the fridge too.
- When you’re ready, open the can carefully and scoop out the solid cream from the top – only the cream.
- Place it in the mixing bowl. (Save the milk/water for a smoothie or other recipe.) Beat the coconut cream on high for 5-10 minutes. Add a teaspoon of maple syrup or vanilla to add flavor, if desired.
- Once the cream has stiff peaks, it’s ready to go.
- Layered Dessert:
- Layer the lady fingers/curd/cream however you’d like! You can arrange them on a long plate or in a trifle bowl. The coconut cream held up well for a day in the fridge; after that, it gets a little wonky.
I know I say this all of the time, but this is soooo good. Enjoy!