This Lemon Custard with Strawberry Compote is sweet, tangy, and simply decadent! It’s an easy no-bake dessert featuring a lightly lemon-flavored vegan custard topped with a juicy, naturally sweetened strawberry compote for a delightful summer treat!
This Lemon Custard with Strawberry Compote recipe perfectly blends sweet and tart flavors with luxurious textures!
Thick and creamy full-fat coconut milk lends its rich texture to this velvety smooth, light custard sweetened with maple syrup. Fresh lemon juice adds a slight tang, while a hint of vanilla warms and enhances the overall flavor profile. Instead of eggs, nuts, or dairy, arrowroot starch thickens this silky vegan custard, so it’s also grain and gluten-free. Feel free to add a touch of turmeric to create a light yellow hue reminiscent of classic custard.
Ripe strawberries gently simmer with unrefined maple sugar and a splash of lemon juice to balance the sweetness, to make the complementary strawberry compote topping. Spoon the chunky strawberry syrup on top of the custard to finalize this lemon strawberry dessert. Voilà! It’s a match made in heaven.
This Lemon Custard with Strawberry Compote is so quick and easy to make, with just 9 ingredients that you probably have in your AIP/paleo pantry right now!
Lemon Custard with Strawberry Compote (Vegan)
Recipe Ingredients
Lemon Custard
- full fat, additive-free coconut milk
- arrowroot starch
- lemon juice
- maple syrup
- pure vanilla extract
- sea salt
- turmeric – (optional, for color)
Strawberry Compote
- strawberries – fresh or frozen
- maple sugar – or coconut sugar
- lemon juice
How to Make Lemon Custard with Strawberry Compote
Step 1: Make the lemon custard
Combine the full-fat coconut milk, arrowroot starch, lemon juice, maple syrup, vanilla extract, sea salt, and a pinch of turmeric (optional) in a medium saucepan off the heat. Whisk together first to get rid of any lumps, then place over medium heat. Let the mixture gently simmer while stirring consistently to prevent lumps. Continue to whisk the lemon custard until it thickens to a smooth, lightly creamy consistency and coats the back of a spoon. Remove the saucepan from the heat and let the custard cool for a few minutes while you make the strawberry compote. If you want to chill the custard, refrigerate it here.
Step 2: Make the strawberry compote
Combine the strawberries with the unrefined sugar and lemon juice in a medium saucepan over medium heat. Stir to fully coat the strawberries with the sugar mixture. Let the strawberry mixture simmer so that the strawberries macerate. As they stew, gently press down on the strawberries with a spoon to help release their juices. Keep stirring regularly for about 8-10 minutes. The compote should become syrupy and slightly jammy as the strawberries release more juice, soften and break down. Keep simmering until the compote has reached your desired thickness. Then remove from heat and let cool slightly.
Step 3: Assemble the lemon custard with the strawberry compote
Pour or spoon the lemon custard into serving dishes and drizzle the tops with warm strawberry compote. Use as much as you’d like for each!
Expert Tips & Tricks
- To avoid lumps in the custard, whisk it continuously over the heat until it’s reached your desired consistency.
- Ensure the custard doesn’t boil or get to a high temperature, as the arrowroot starch will lose its ability to thicken.
- If you prefer firmer or chilled lemon custard, refrigerate it for at least 30 minutes. The longer the custard chills, the more it will set.
- To refrigerate, pour the custard into individual serving dishes and cover with plastic wrap.
- To make the compote thicker, make a slurry by combining 1 TBSP arrowroot or tapioca starch with 1.5 TBSP cold water and whisk it into the compote just before you take it off the stove. It will continue to thicken as it cools.
- If using frozen strawberries, reduce the compote a bit longer as they will spring additional water.
Variations
- If you’d like a stronger lemon flavor, add a bit of lemon zest to the lemon custard.
- Try making the compote with different types of fruit or a combination of fruits like blueberries, raspberries, or add some rhubarb to the strawberries (you might want to increase the amount of sugar as rhubarb is so tart).
Frequently Asked Questions
To prevent lumps or remove lumps in the custard, whisk the custard vigorously, or use an immersion blender to break them up.
The custard can be made and stored in the fridge ahead of time in individual serving dishes or in an airtight container. You can also make and store the compote separately but I recommend serving it warm for the best taste and texture!
The custard can be chilled in the refrigerator to be served cool, or can be served warm/at room temperature. I recommend serving the compote warm.
You can dish this dessert into small glasses, ramekins, or bowls.
This dessert is delicious on its own, and would be a yummy addition to a number of baked goods and other desserts! Try it with some coconut yogurt or dairy-free ice cream! I think it would pair well with this Strawberry Ice Cream. Use it as a filling for AIP Crepes, Grain Free Pie Crusts or as a spread on Gluten-free Lemon Raspberry Bread.
Storage Instructions
- Fridge: Any unused single servings can be covered with plastic wrap and stored in the fridge for 2-3 days.
- If you have any leftover custard or compote, I recommend storing them separately for longevity. Allow the compote to cool completely before transferring it to an airtight container and storing in the fridge. Reheat on the stove or in the microwave. Once slightly cooled, transfer the custard to an airtight container and keep refrigerated. Both can stay refrigerated for up to a week.
- Freezer: I don’t recommend freezing this dessert, either assembled or separately.
More Fruit Desserts You’ll Love:
- Strawberry Cookies
- Lemon Bars
- Peach Ice Cream
- Rhubarb Custard Tart
- Paleo Lemon Cupcakes
- Mixed Berry Galettes
If you loved this Vegan Lemon Custard with Strawberry Compote recipe I would appreciate it if you would give it a rating and review. Be sure to snap a picture of the finished product and share it with me on Instagram by tagging @healmedelicious and using the hashtag #healmedelicious.
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Lemon Custard with Strawberry Compote Recipe
- Total Time: 25 minutes
- Yield: 3 servings 1x
- Diet: Vegan
Description
This Lemon Custard with Strawberry Compote is sweet, tangy, and simply decadent! It’s an easy no-bake dessert featuring a lightly lemon-flavored vegan custard topped with a juicy, naturally sweetened strawberry compote for a delightful summer treat!
Ingredients
Vegan Lemon Custard
- 1.5 cups full fat, additive-free coconut milk
- 3 TBSP arrowroot starch
- 2 TBSP lemon juice
- 3 TBSP maple syrup
- 1.5 tsp pure vanilla extract
- pinch of sea salt
- pinch of turmeric (optional, for color)
Strawberry Compote
- 1 lb strawberries, hulled and chopped in half
- 2 TBSP coconut or maple sugar
- 1 TBSP lemon juice
Instructions
Custard
- In a medium saucepan, whisk together coconut milk, arrowroot starch, lemon juice, maple syrup, vanilla, sea salt and turmeric (if using).
- Place the saucepan over medium heat and whisk continuously for 3-5 minutes, or until the custard is thick enough to coat the back of a spoon.*
- Set aside and let cool.**
Strawberry Compote
- In a medium saucepan over medium heat, combine the halved strawberries, maple or coconut sugar, and lemon juice. Stir to coat the strawberries in sugar completely.
- Let the mixture simmer. As strawberries begin to soften, use a spoon and gently press down on them until they release a bit of liquid.
- Continue to simmer and stew the berries for 8-10 minutes, stirring often, until the compote is your desired consistency.***
- Remove the compote from heat and let cool slightly.
To Assemble
- Pour or spoon the desired amount of custard into individual serving dishes and drizzle the warm compote on top.
Notes
*Ensure the custard does not boil at a high temperature, or else the arrowroot starch will lose its thickening ability.
**To serve chilled or firmer custard: Once it has cooled slightly, divide it into individual serving glasses or bowls and refrigerate for at least 30 minutes. The custard will set more the longer it chills.
***To thicken compote, make a slurry with 1 TBSP arrowroot or tapioca starch and 1.5 TBSP water. Whisk into the compote just before taking it off the stove. It will continue to thicken as it cools.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: Stovetop
- Cuisine: American
My family DEVOURED this. Husband, daughter, and son all rated it as one of the best desserts I have ever made (even better than pavlova!). I doubled the recipe, added the zest of one lemon, and an extra tsp of arrowroot powder. This would be fabulous with any berries. My family enjoyed sitting around and coming up with different combinations to try in the future. Thank you so much for providing such and EASY and delicious dessert option that I can enjoy with the rest of my family.
The flavor was great, but the consistency of my custard was off. I ate it warm. When I put the spoon to my mouth, the bottom of the spoonful was still in the bowl in a long string, and I had to wipe my chin off with each bite. It was quite thick like pudding when it finished cooking. I followed the recipe exactly. Any tips?
My tip would be to take it off the heat sooner as it seems you don’t enjoy it as thick as it was.
This was excellent! I did add the suggestion of an extra Tablespoon of arrowroot slurry and the zest. chilled fir about 6 hrs in fridge. Made a blueberry compont from frozen berries. this was so easy to make, yet tasted so special. will be making this for many special occasions. It reminds me of the lemon meringue cream pie my mom made when I was a kid. 5 Stars!!!!
This recipe was awesome! I will definitely be making it again but I’m going to add lemon zest because I felt like the coconut was still quite strong but it was delicious. I also happened to have raspberries on hand but not strawberries so I used those and it was divine. I also showed it to my aunt and she said it reminded her of crème brûlée so I want to try an AIP version using this recipe as a base. I’ll let you know how it turns out 😁
This sounds sooo good, cant wait to make it. You’ll definitely be hearing back from me. Also i love your work Nicole you have really inspired me!
Can I use Tapioca starch instead of arrowroot in the actual custard? What about potato starch? Does the coconut milk have to be the canned kind?
I recommend coconut milk in the can rather than a box because those usually have additives and other ingredients that. The key is full fat coconut milk. Arrowroot starch should also work!