Your whole food, plant-based life.

Lemon Glazed Fruit Cloud

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 cups Cashews, soaked until soft
  • 1 Young Coconut (flesh and 1/4 cup liquid)
  • 3/4 cup Coconut Butter
  • 1/2 cup Agave*
  • 1 Vanilla Bean
  1. Split vanilla bean and scrape out insides.
  2. 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.
  3. Refrigerate.

Lemon Glaze

  • 1/4 cup Coconut Butter
  • 2 tablespoons Agave*
  • 1 tablespoon Lemon Juice
  • Zest from one lemon
  1. 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.


  • 1 cup Blueberries
  • 1 cup Strawberries
  • Zest from one orange
  • Vanilla “Custard”
  • Lemon Glaze
  1. Place a couple of spoonfuls on of the custard on the plate. Top with berries. Spoon lemon glaze on top. Sprinkle with orange zest.
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  1. A wrote on January 13, 2013

    This was one of the best things I have ever eaten!
    THANK YOU for the AMAZING recipe!! :)

  2. Barbara wrote on August 14, 2012

    I have found young coconut flesh in the frozen section at Asian stores. Also found frozen young coconut water although it is disappointing that they add a little extra sugar to this. Hope that is helpful.

  3. markus leming wrote on February 23, 2011

    hello again, I am a little confused with the serving again. Are all the recipes, including this one, for 2 people?

    • Susan wrote on February 23, 2011

      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.

  4. Kyle Weber wrote on April 23, 2010

    Wow! This pretty much looks like it’d taste like heaven! :) I love the photo of it!

  5. Stacy wrote on April 21, 2010

    Another gorgeous recipe! Can’t wait to try it. My 10 yr old asked if we could make it right now!


  6. Heather wrote on April 21, 2010

    YUM! I love lemony flavors!

  7. Lisa wrote on April 21, 2010

    Hi Susan: Thanks for sharing! Can you substitute liquid vanilla for the vanilla bean? And if so how much? Thanks.

    • Susan wrote on April 21, 2010

      Yes…1/2 teaspoon.

  8. Jessie R wrote on April 20, 2010

    Thanks Susan for the recipe.. :-) Looks very yummy

  9. Susan wrote on April 20, 2010

    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.


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