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Close-up of creamy Vegan Lemon Posset served in hollowed-out lemon halves, garnished with lemon zest, with a spoon scooping some out—this vegan dessert gets its silky texture from silken tofu.
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Vegan Lemon Posset with Silken Tofu

This vegan lemon posset is silky, intensely citrusy and served in hollowed lemon halves for a stunning presentation. Made with silken tofu and coconut cream (no heavy cream or eggs)!
Prep Time15 minutes
Chill Time2 hours
Total Time2 hours 15 minutes
Course: Desserts
Diet: Diabetic, Gluten Free, Halal, Hindu, Kosher, Low Lactose, Low Salt, Vegan, Vegetarian
Keyword: dessert with silken tofu, lemon posset, vegan lemon posset, vegan posset
Servings: 12 servings
Author: Sarah Bond

Ingredients

  • ½ cup coconut cream* 120 mL, from a can of full-fat coconut milk
  • 1 Tbsp packed lemon zest** from an additional lemon
  • 6 small lemons*** halved
  • 2 Tbsp lemon juice from the scooped out lemon pulp, 30 mL
  • 8 oz silken tofu 230 g
  • ½ cup sugar 100 g
  • ½ tsp vanilla extract
  • ¼ tsp salt

Instructions

  • Infuse the coconut cream: In a small saucepan, combine ½ cup coconut cream* and 1 Tbsp packed lemon zest**. Cook over medium/low heat until gently bubbling, 3 to 5 minutes. Remove from heat.
    A metal saucepan containing whipped cream and lemon zest with a metal whisk on a green countertop.
  • Prep the lemons: Slice 6 small lemons*** in half lengthwise. Carefully scoop out the pulp and membranes, reserving the lemon shells for serving.
    From the scooped out lemon pulp, measure 2 Tbsp lemon juice.
    The rest of the pulp can be used for lemon juice in a different recipe.
    Lemon halves with pulp removed are on a wooden board; a bowl with lemon pulp and seeds sits nearby, and a spoon rests inside one lemon half.
  • Blend the filling: In a blender or food processor, combine the lemon juice, infused coconut cream, 8 oz silken tofu, ½ cup sugar, ½ tsp vanilla extract, and ¼ tsp salt. Blend until the mixture is completely smooth and creamy.
    Tap the blender container or bowl on the counter several times to release any trapped air bubbles.
    A food processor bowl contains white and beige ingredients including sugar, yogurt, and honey, ready to be blended.
  • Fill the lemons: Divide the filling evenly among the prepared lemon halves, smoothing the tops.
    Halved and hollowed lemon shells on a tray next to a food processor bowl filled with creamy mixture, ready to be filled.
  • Chill to set: Transfer the filled lemons to the refrigerator and chill until fully set, about 2 to 3 hours. It should have the consistency of thick pudding.
    If refrigerating for longer than this, cover with plastic wrap to prevent the custard from absorbing funky fridge smells.
    Halved lemons filled with a creamy dessert and topped with lemon zest, arranged closely together on a light surface.
  • Optional brûlée finish: If desired, sprinkle a thin layer of sugar over the tops and use a kitchen torch to brûlée until caramelized. Serve chilled, right after brûléeing.

Notes

*The coconut cream is the solid white part that separates in your can of coconut milk. The watery liquid can be used in a different recipe (like a smoothie!).
**I like to use an additional lemon to get the zest so that the halved shells are all pretty for serving. If you want to save on ingredients, you can zest one of the lemons before halving and scooping out the pulp.
***or 3 large lemons
Storage: The filled lemon halves keep in the fridge for up to two days. Cover loosely with plastic wrap after the first two to three hours once the filling has fully set, to prevent the custard from absorbing any fridge smells.
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