I often get asked where I get my inspiration for my raw food recipes. Honestly, it comes from my past food life. My classical french cooking, gourmet wine pairing, foie gras eating, life. I love food. I love all kinds of food. While my love of food hasn’t diminished, my priority is now for healthy, raw food. Food that gives me the highest nutritional value.
I had lunch with my friend, Karen last week. One of the desserts on the menu was a meringue topped with fruit and a lemon glaze. It sounded so wonderful, I had to do a raw version. No crunchy meringue, but a beautiful vanilla custard cloud with strawberries and blueberries, topped off with a tasty, tangy lemon glaze. Enjoy!
Lemon Glazed Fruit and Custard
Vanilla Custard
- 2 C Cashews, soaked until soft
- 1 Young Coconut (flesh and 1/4 C liquid)
- 3/4 C Coconut Butter
- 1/2 C Agave*
- 1 Vanilla Bean
Split vanilla bean and scrape out insides. Add to all other ingredients and process in Vitamix until smooth. You will have to be patient and use the plunger to get a really smooth consistency. Refrigerate.
Lemon Glaze:
- 1/4 C Coconut Butter
- 2 T Agave*
- 1 T Lemon Juice
- Zest from one lemon
Mix all ingredients together. This will start to set up so make it at the last minute. If it does, you can gently warm it to get it back to a liquid.
Clouds:
- 1 C Blueberries
- 1 C Strawberries
- Zest from one orange
- Vanilla “Custard”
- Lemon Glaze
Place a couple of spoonfuls on of the custard on the plate. Top with berries. Spoon lemon glaze on top. Sprinkle with orange zest.
*For more information on Agave, click here: Agave
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{ 20 comments… read them below or add one }
OMG this looks AMAZING. Beautiful. I will definitely be trying this out for myself. Thanks for the fabulous recipe.
Holy crap that looks good! Thanks for sharing.
oh wow! thank you for sharing!!!
Mmmmmmm….love the combination of lemon and coconut butter!
xo
Eco Mama
What a wonderful spring dessert!
this is beautiful and looks do-able! thank-you for sharing!!!
Wow you are so creative, great inventor and splendid photographer! This looks amazing…
Oh Susan this sounds wonderful. Anything with lemons and coconuts , I love !! Thank you.
This looks absolutely fabulous! I love your recipes. I do have a question though, what can a person use instead of coconuts? Getting a coconut (fresh, liquid) is impossible where I live and cost prohibitive to order special –and even then it is flown in, it is a bit dodgy on whether it is any good when it arrives. In any of your recipes, is there a substitute for coconut (flesh, liquid) that one can use?
*I can get coconut flakes, butter and oil.
I second Catherine’s question. There are no young coconuts here in Israel. I can get “regular” coconuts, coconul oil, dried coconut–but no young coconuts. Any substitutions?
Wow, this looks wonderful and I can’t wait to try it. Thanks!
As far as the coconut goes, I haven’t found a good replacement that will have the proper consistency. I tried reconstituting dried coconut but I believe that it comes from much more mature coconuts so does not give the right consistency.
I will be posting about this tomorrow.
Thanks Susan for the recipe..
Looks very yummy
Hi Susan: Thanks for sharing! Can you substitute liquid vanilla for the vanilla bean? And if so how much? Thanks.
Yes…1/2 teaspoon.
YUM! I love lemony flavors!
Another gorgeous recipe! Can’t wait to try it. My 10 yr old asked if we could make it right now!
S
Wow! This pretty much looks like it’d taste like heaven!
I love the photo of it!
hello again, I am a little confused with the serving again. Are all the recipes, including this one, for 2 people?
No, none of the recipes are for one person. It really depends on how big you want your servings. This will serve 4+ depending on how much you eat. You can get a pretty good idea how many cups a recipe makes by looking at the ingredients.
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