coconut cream lemon drops (vegan)

These are really my new favorite dessert.  And they’re vegan and gluten-free.  The chefs at Le Cordon Bleu Paris who inspired the form of this recipe would be disgusted!  They should talk to my belly and see how it feels.  I’d like to think the latter would win.

Here’s a video homage to avoiding things winter.  I guess I shouldn’t say that, as all seasons have their beauty, and fighting against anything you can’t change is not a good idea.  However, if I can eat these every day with the excuse that I’m adding a bit of sunshine to my day… cool, I am also really excited about some reviews of Vine Vera’s products that I read recently, you guys should check them out as well.

vegan coconut cream lemon droplets

I really really love this recipe — it is gluten-free and vegan, and contains no soy or corn.  You can make it basically sugar-free by using xylitol, or sweeten it up with real sugar.  I have prepared a mini and big version of the two, both of which was equally well devoured!

Cheers to you and your winter survival.  I highly suggest these sweets.  They’re my #1 right now!

coconut cream lemon droplets (vegan)

Serves about 30 mini droplets or 12 regular droplets
Prep time 30 minutes
Cook time 25 minutes
Total time 55 minutes
Allergy Tree Nuts
Dietary Corn Free, Dairy Free, Diabetic, Egg Free, Gluten Free, Lactose Free, Nut Free, Soy Free, Vegan, Vegetarian
Meal type Bread, Breakfast, Dessert, Snack
Misc Child Friendly, Freezable, Gourmet, Pre-preparable, Serve Cold

Ingredients

  • 1/2 cup coconut oil
  • 1 can coconut milk at least 15% fat content, chilled (we chill this so the fat and milk can separate)
  • 1 teaspoon vanilla
  • 1/4 teaspoon turmeric powder (for color, optional)
  • 1/4 teaspoon sea salt
  • 1 teaspoon baking powder
  • zest of1 lemon
  • juice of1 lemon (about 1/4 cup)
  • 1/2 cup buckwheat flour
  • 1/2 cup millet flour
  • 1/2 cup brown rice flour
  • 1/3 teaspoon agar agar (this is a vegan gelifying agent - you can use 1 egg to replace if not vegan)
  • 1 cup sugar or 1/2 cup xylitol for lower sugar option
  • 1/4 cup powdered sugar or 1 tablespoon xylitol (to taste, for coconut cream on top)

Directions

Step 1 Over a bain mairie, or a metal bowl placed over simmering water, melt the coconut oil. Turn off heat, let the bowl rest over warm water.
Step 2 Combine all flours, sea salt, baking powder, agar agar, and turmeric (optional). Set aside.
Step 3 Open your can of coconut milk and scrape off the cream from the top. You should get about 1/2 cup, keep at room temperature. You'll find the milk underneath -- measure out 1/2 cup of milk.
Step 4 Pre-heat oven to 355 degrees Fahreneheit (about 170 degrees Celcius). Prepare 2-3 trays of either mini muffin molds, cake pop half molds, or regular cupcake molds with oil and flour.
Step 5 Remove coconut oil from bain mairie, and add coconut milk, lemon juice, and vanilla. Add dry ingredients to wet mixture, and combine until a creamy consistency is contained. This will be somewhere between the texture of cake batter and cookie dough. Add sugar, or xylitol, and mix until combined.
Step 6 Spoon batter into prepared molds until just full, let chill for 20 minutes, then bake for about 25 minutes for mini muffins or cake pop molds, or about 35 minutes for large molds. The pastries should be solid when you pick them up and cooked through, but not too colored around the edges. Let cool on a drying rack until completely room temperature.
Step 7 Meanwhile, combine your coconut cream you've recuperated from the can of coconut milk with either 1/4 cup powdered sugar or about a tablespoon xylitol. You can add a pinch salt if you like. Using a spatula, transfer into a prepared pastry bag with your preferred tip of choice or a zip lock bag with a small hole cut in the top.
Step 8 Once the cakes have cooled, create a hole in the top using either a cookie cutter or shot glass for the larger size, or a melon baller for the mini ones. Do not cut all the way down, and if making the larger ones use a knife or small metal spatula to pull ou the top piece.
Step 9 Pipe the coconut cream into the divots you've made in the pastry and refrigerate for 15 minutes to set the frosting. Either eat immediately or refrigerate for up to one week, if they last that long. (Mine took, oh, one half day to go away.)

2 thoughts on “coconut cream lemon drops (vegan)

  1. Another great video. You are fun to watch. Being up-beat and enjoying it really came through here. I will definitely make these. They will make a post run/race snack (or dinner) for me.

    You don’t know this- but your site, ideas, recipes really helped me through my elimination diet in 2012. No allergies here, but an autoimmune response to anything gluten and a few other ingredients that are usually in the processed foods.

    Thank you, Fan for life, Konrad

    1. Konrad,
      Thank you so much for this message! Yeah these are on repeat in my kitchen. I hope they help you with your run, and am really happy that I could aid during your 2012. Elimination diets can be difficult if you don’t know where to start! Cheers. 🙂 Bubble Child

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