Gluten-Free Vegan Raspberry Lemon Cream Parfaits
A layered lemon cream and raspberry parfait made with a coconut milk pudding base, whipped topping, and gluten-free cookie crumbs. Served chilled and assembled in jars or glasses.
Ingredients
Ingredients
- 1/2 cup cane sugar
- 2 Tbsp cornstarch
- sea salt pinch
- 1 can full-fat coconut milk 13.5 oz
- 2 Tbsp lemon juice
- lemon zest zest of 1 lemon
- 1/2 tsp vanilla extract
- 1 1/2 cups dairy-free whipped topping
- 1/2 cup crushed gluten-free vanilla cookies or graham crackers
- 1 pint fresh raspberries
Instructions
Instructions
- In a medium saucepan, whisk sugar, cornstarch, and salt. Slowly whisk in coconut milk.
- Cook over medium heat, stirring constantly, until bubbly and thick (about 5 minutes).
- Remove from heat; stir in lemon juice, zest, and vanilla. This forms the lemon pudding base.
- Transfer pudding to a bowl, press plastic wrap directly on the surface, and chill 2–3 hours.
- Once chilled, fold in dairy-free whipped topping to lighten the pudding.
- Assemble parfaits: Add 2 Tbsp cookie crumbs to each glass, top with lemon cream, then raspberries. Repeat layers.
- Cover and refrigerate until ready to serve.
Notes
Make-ahead: These hold beautifully overnight. Budget swap: Frozen raspberries (thawed and drained) work well. Texture trick: Toast the GF cookie crumbs for more crunch. Serving idea: Mason jars with lids make them easy to transport. Kid hack: Let kids build their own layers for fun.