Lemon and orange cream without eggs
Delicious lemon and orange cream without eggs to use with cakes, pancakes, crepes, fruit pies or to be enjoyed with a spoon. Easy to prepare this cream use the coconut milk mixed with fresh citrus juice and potato starch as a thickener. It does not use animal products so this lemon cream is vegan and thanks to the starch it is also gluten free.
Lemon and orange cream without eggs - yummy vegan dessert with coconut milk and lemon.
Ingredients
- 400 ml coconut milk
- 1 lemon (organic) (juice and zest)
- 1 orange (organic) (juice and zest)
- 2 tbsp potato or corn starch
- 3 tbsp (or more) sugar
- Instructions below.
- If you have any questions about this recipe contact me in the comments below or on my social channels. If you have tried this recipe and would like to evaluate it, press the stars above or let me know me why you didn’t like it in the comments.
Instructions: Lemon and orange cream without eggs
In a saucepan pour the coconut milk. Add the grated lemon and orange zest and sugar. Stir well to dissolve the sugar. Be careful to use only the surface of the fruit, the white part is bitter.
In a small bowl or cup pour the freshly squeezed lemon and orange juice and add the potato starch. Stir until it is completely dissolved.
Place the pot with the coconut milk over a medium – low flame, when it gets warm add the juice with starch. Stirring constantly, let the cream get thick. It will be even more dense once cooled down.
Turn off the heat and pour the cream in glasses or set aside for later use. To avoid creating the “skin” on the surface pour it into a container and cover the cream with some plastic wrap. Once cooled remove the wrap and store the lemon cream in the refrigerator for 4 – 5 days at most.
lot of love. B.
p.s. If you enjoy tart flavor in your cakes and desserts check my Creamy key lime pie recipe.
Recipe notes
Inspired by a recipe from Minimalist Baker.
