Raspberry-Lemon Curd Dessert with Coconut Whip

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A raspberry lemon curd dessert topped with coconut whip is great for a quick, sweet treat.

Raspberry-Lemon Curd Dessert with Coconut Whip


  • 3 tablespoons coconut oil
  • ¾ cup organic silken tofu
  • ¾ cup California Giant Raspberries
  • ⅓ cup maple or honey
  • zest and juice of 3-4 small lemons
  • 2 tablespoons arrowroot or cornstarch powder


      • Add all the ingredients into a blender or food processor and blend until smooth.
      • Pour into two small cups/bowls and let it set in the fridge for 2 hours. When ready to enjoy, top with coconut whipped cream, fruit and granola.

Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berries to learn about where they were grown. Too bad we can’t deliver the fresh fragrance, too!