Lemon and Coconut Cream Slices

Lemon and Coconut Cream Slices

I've always loved savory desserts and lemon drizzle cake was a favorite growing up. A deliciously cool, creamy, citrus-filled option for lemon lovers, these lemon and coconut cream slices are the perfect indulgence for warmer summer days.

This recipe uses all the goodness of raw lemon juice and zest. Lemons are said to help improve your digestion, increase your liver's bile secretion, and improve your liver's detoxifying enzymes. Liver support is important to clear skin and overall good health. The vitamin C in lemons acts as an antioxidant against the damage to cells caused by free radicals, which can contribute to the aging process. While they can taste sour and sour, lemons contain the alkaline minerals magnesium, potassium, and calcium.

Fresh lemon juice goes very well with salads and is mixed with smoothies and salad dressings … and with sweet treats like these!

Free of refined sugar, I used cinnamon and high fiber dates to add natural sweetness. Full-fat coconut milk and coconut oil make the slices really creamy and delicious, and coconut offers its own health benefits too. Because of the various health benefits of coconut meat, milk and water and their essential nutrients for human health, the coconut palm has been called "the all-giving tree" in Indian culture. All of its parts are used in various ways to support the health of people native to coconut growing areas, mainly tropical countries. While it is best to use all oils in moderate amounts, the saturated fats in coconut oil are believed to be good for health and not affect cholesterol levels. The medium chain fatty acids are used by the body for energy, to nourish the thyroid gland and naturally balance hormones.

Cooking with coconut oil is much more beneficial than other popular oils like olive and sunflower oils, as these are more unstable at high temperatures. However, coconut oil remains stable at high temperatures, and its powerful antibacterial and antifungal properties also mean it can protect your skin from breakouts and infections, support adrenal health, and stabilize blood sugar levels.

Recipe: Lemon coconut cream slices


(Makes 12-14 discs)

Per slice: 230 calories, 5.1 g protein, 17 g carbohydrates, 17.4 g fat

For the crust:

65 g raw unsalted almonds, chopped

50 g raw pecans, chopped

20 g unsweetened coconut

75 g dates, pitted and soaked in hot water for 20 minutes to soften them

Pinch of cinnamon

For the filling:

1 400 ml can of full-fat coconut milk, chilled overnight in the refrigerator

260 g cashew nuts soaked in water for 30 minutes

100 g maple syrup or honey

2 tbsp coconut oil, melted

1 teaspoon vanilla extract or vanilla powder

A pinch of ground turmeric for a yellow color (optional)

the zest and juice of 2 lemons


1. Preheat the oven to 190 ° C and line a 6 x 9 inch baking dish with parchment paper.
2. Spread the almonds, pecans and coconut on the bowl and roast for 8-10 minutes until golden brown. Take off the stove.
3. Put the roasted nuts and coconut in a food processor and add the soaked and drained dates and cinnamon. Process 2 minutes until the mixture is crumbly but sticks together. Use a dash of water to mix if necessary.
4. Squeeze the base mix evenly into the bottom of the lined bowl and set it aside.
5. To make the filling, open the chilled can of coconut milk and scoop out the hardened coconut cream that should have separated from the coconut water. Put it in a blender or food processor and add the soaked and drained cashews, maple syrup, coconut oil, vanilla, turmeric, lemon juice, and zest.
6. Mix everything smooth and creamy and mix with a dash of water if necessary.
7. Pour the filling evenly over the base and smooth it out with a spatula.
8. Place the bowl in the freezer for 30 minutes until firm.
9. Remove from freezer, sprinkle with lemon zest, cut into slices and serve chilled.

Please note: The slices are best eaten the day they are made. However, they can be stored in an airtight container in the refrigerator for up to 2 days.


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