Lemon Tiramisu
This bright and zesty twist on the classic dessert is the perfect no-bake spring treat! It's layered with a simple vegan lemon curd, a whipped creamy filling, and soft homemade ladyfingers soaked in coconut milk. The result is balanced, not too sweet, and easy to prep in advance for spring and summer gatherings!
Made with light, creamy layers and silky homemade lemon curd made dairy-free thanks to Native Forest Organic Coconut Milk and Let’s Do Organic Sweetened Condensed Coconut Milk.
Instead of traditional mascarpone and heavy cream, this recipe builds flavor and texture using a few simple swaps:
- Native Forest Organic Coconut Milk gives you that rich coconut cream base for the lemon curd and soak
- Let’s Do Organic Sweetened Condensed Coconut Milk adds sweetness and body without dairy
- A homemade lemon curd brings brightness that cuts through the creaminess
Ingredients
Lemon Curd
- 1 cup coconut cream (from Native Forest Organic Coconut Milk)
- 156g Let’s Do Organic Sweetened Condensed Coconut Milk
- Juice and zest of 4 lemons
- 2 tbsp water
- 1/2 tsp vanilla bean paste
- Pinch of salt
- 1 tbsp cornstarch
- Pinch of turmeric (for color)
Cream Layer
- 1 cup vegan heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 tsp vanilla bean paste
- 1/4 cup vegan cream cheese
- Pinch of salt
Ladyfingers + Soak
- 1 batch vegan ladyfingers (homemade or store-bought)
- 1 cup Native Forest Organic Classic Coconut Milk
- Juice from 1/2 lemon
Instructions
1. Make the lemon curd
In a small saucepan, combine coconut cream, condensed coconut milk, lemon juice and zest, vanilla, salt, and water. Bring to a simmer over medium heat, whisking.
Add cornstarch and whisk continuously until smooth and slightly thickened. Add a small pinch of turmeric for color. Remove from heat, strain if needed, and let cool completely.
2. Make the cream layer
Whip the vegan cream to stiff peaks using a hand mixer. Add powdered sugar, vanilla, salt, and cream cheese. Mix just until smooth and combined.
3. Prepare the soak
Stir together coconut milk and lemon juice in a shallow bowl.
4. Assemble
Spread a thin layer of cream in the bottom of a small baking dish (about 4 x 6 inches). Dip each ladyfinger into the coconut milk mixture and arrange in a single layer.
Add a layer of lemon curd, then a layer of cream. Repeat layers until all components are used, finishing with cream on top.
5. Chill
Refrigerate for at least 4 hours or overnight before serving.
Notes
- Lemon curd can be made ahead and stored chilled.
- The dessert slices cleanly after chilling overnight.
- Adjust sweetness by reducing or increasing powdered sugar in the cream layer.
A simple, make-ahead dessert that balances citrus and creaminess without dairy.
by @veggieworldrecipes
