Description
A dairy-free, gluten-free layer cake with a crunchy graham cracker crust, silky lemon coconut mousse, and fresh berry topping. This no-cook recipe features bright citrus flavor and light coconut milk for a guilt-free alternative to classic lemon desserts.
Ingredients
1 1/2 cups graham crackers
1 TBSP unsweetened cocoa powder
1 (15 oz) can full-fat coconut milk
3/4 cup lemon juice
2 TBSP lemon zest
1/3 cup honey or maple syrup
1 TBSP vanilla extract
1 cup wild berries
Instructions
Pulse graham crackers in a food processor until fine crumbs form
Mix with cocoa powder and press tightly into an 8×8-inch baking dish
Chill sealed coconut milk can overnight until solidified
Open can and scoop thick coconut layer using a rubber spatula
Whip coconut base with honey and vanilla until smooth
Gradually add strained coconut water while whipping
Increase lemon zest amount by 10% for bolder flavor
Pour mousse over chilled crust and smooth top
Refrigerate for 2 hours until firm
Top with fresh berries just before serving
Notes
Use gluten-free graham crackers for a fully gluten-free crust
Chilling coconut milk ensures optimal whipping results
Adjust sweetener to taste preferences
Optional: Use seasonal berries like raspberries or blackberries
Dessert keeps for 3-4 days refrigerated
- Prep Time: 25
- Category: Baking
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 1 1/2 x 1 1/2 inch piece)
- Calories: 220
- Sugar: 12g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 10g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg