Lemon Curd Chia Parfaits (Vegan)
These parfaits are made with a rich and decadent vegan lemon curd. The curd is then added to a layer of chia pudding and topped with blueberries and almonds. This parfait packs just the right amount of lemon and is the BEST springtime treat!!!
- Prep Time: 10 minutes
- Inactive & Refrigeration Time: 32 hours 30 minutes
- Cook Time: 10 minutes
- Total Time: 32 hours 50 minutes
- Yield: 2 - 4 servings
- Category: Breakfast, Brunch, Dessert, Snack
- Cuisine: American
Ingredients
VEGAN LEMON CURD:
- 1 can Native Forest Simple Organic Coconut Cream, Unsweetened, refrigerated
- 2 tbsp Lemon Zest (equivalent to 4 large lemons)
- 1/2 cup Fresh Lemon Juice (equivalent to 2 large lemons)
- 2 tbsp Bob’s Red Mill® Cornstarch
- 2 tbsp Pure Maple Syrup, such as Crown Maple Syrup
- Ground Turmeric, just a small pinch or two
CHIA PUDDING BASE:
- 1/4 cup Badia Chia Seeds or Navitas Organics Chia Seeds
- 1 cup Oat Milk, or milk of choice
- 1 tbsp Pure Maple Syrup
- 1/2 tsp Pure Vanilla Extract
LEMON CURD CHIA PARFAITS:
- Chia Pudding
- Vegan Lemon Curd
- Fresh Blueberries, for topping
- Sliced Almonds, for topping
Instructions
- Make the lemon curd: To a small saucepan, add the coconut cream and lemon zest.
- Whisk: In a small bowl, whisk the lemon juice and cornstarch together until fully dissolved and well combined.
- Bring to a boil: Add to the saucepan along with the coconut cream mixture. Then add the maple syrup. Over medium heat, bring to a low bubble – not boiling – whisking often. (I watch the entire time; whisking more often than not).
- Cook: Once it starts bubbling and getting thick, reduce the heat to medium-low and continue to cook for about 10 minutes. At the 10 minute mark, take a spoon, gently grazing the top of the mixture, and slide it from one side of the pan to the other. If some lemon curd gently forms at the other end that means it’s ready – remove from the heat. If not, cook for another 2-3 minutes and recheck.
- Taste for flavor: Remove from the heat, taste and adjust the flavor accordingly, if needed. (Add more lemon for acidity, or more maple syrup for sweetness).
- Resting time: Let rest for 15 minutes. At this time, you can add some turmeric. (Be careful though because if you add too much you will change the flavor of the curd completely. So add a small pinch at first. Give the mixture a good whisk. Then if it’s not yellow enough add another small pinch and stir again).
- Cover with plastic wrap: Transfer to a glass bowl or large jar, and cover the curd with plastic wrap, making sure the plastic wrap actually touches the entire curd. This will prevent a film from developing on top.
- Chill time: Refrigerate for a good 4-6 hours, overnight, or until it is completely chilled and perfectly set.
- Make the chia pudding base: Add all of the base ingredients to a bowl and stir until well combined.
- Stir: During the next 15 minutes, stir a couple more times to prevent lumping.
- Refrigerate: Cover and refrigerate for 8 hours or overnight.
- How to serve: Divide the chia pudding between two to four small bowls. Divide and top each bowl with the Vegan Lemon Curd.
- Garnish: Add blueberries (fresh or frozen) and sprinkle with sliced almonds. Enjoy immediately.
Notes
- Thickener: Use cornstarch for this recipe. I have tried both cornstarch and arrowroot (which I love), but the arrowroot just doesn’t work for this particular recipe. It results in a gummy, stringy texture. However, the cornstarch yields a perfect curd every time.
- Coconut Milk or Cream: If you can’t find coconut cream, you can use coconut milk. However, the result may not be as thick and creamy. (The most important tip I can give, is to refrigerate the coconut milk or cream for a good 24-48 hours before you need it).
- Portions: 2-4 servings depending on your desired size.
- Lemon Curd: Yields 1 cup. Use the leftover curd for pancakes, waffles and scones.
Find it online: https://www.alifedelicious.com/lemon-curd-chia-parfaits-vegan/