Gluten-Free Vegan Raspberry Lemon Cream Parfaits
A layered vegan and gluten-free parfait featuring lemon cream, raspberries, and cookie crumbs.
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
- 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 is your lemon pudding base.
- Transfer pudding to a bowl, press plastic wrap directly on top, and chill 2–3 hours until cold.
- Once chilled, fold in dairy-free whipped topping to make it light and airy.
- Assemble parfaits: Add 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 — perfect for holidays when oven space is precious. Budget swap: Frozen raspberries (thawed and drained) work great if fresh are too pricey. Texture trick: Toast the GF cookie crumbs for a little extra crunch. Serving idea: Mason jars with lids make them transport-friendly for picnics or potlucks. Kid hack: Let kids build their own parfait layers — less work for you, more fun for them.