Gluten-Free, Vegan, Serves 2
- 1 cup coconut cream
- 8 ounces vegan cream cheese
- 1 tsp pure vanilla
- 1/2 cup powdered coconut sugar
In a medium bowl, whip the cream until it forms stiff peaks. Using another bowl, beat cream cheese and lemon curd together until smooth. Stir the vanilla and powdered sugar, mixing until just combined. Fold in the whipped cream until just incorporated. Pipe into dishes, refrigerate for 2-4 hours and serve with berries of choice.