Creamsicles and lemonade are summer foods, but they’re borne from winter produce. The best oranges, the juiciest lemons, are always found in the cold months.
So this is as much a winter recipe as it is a summer one.
This custard is full of sweetness, but the whipped cream holds something back, letting the true tartness of the lemon shine through. Sort of like spring buds poking through the last winter slush.
On the Avett album A Carolina Jubilee, there is a lyric that goes “Winter didn’t die, she was murdered…..”
Let this sunny dessert be the culprit that kills your icy winter blues.
- 2 cups sweet almond milk
- 1/2 cup freshly squeezed orange juice
- 1/2 cup turbinado sugar
- 1/2 tbsp orange zest
- 1 tsp vanilla
- 3 tbsp tapioca starch
- 2 tbsp coconut milk fat (from a chilled can of coconut milk)
- the rest of the coconut milk fat
- 3-4 tsp turbinado sugar
- 1 tsp lemon juice
- 1 tsp lemon zest
- Combine the orange juice and the tapioca starch and set aside.Make sure you have no lumps.
- Combine the orange zest, vanilla, and coconut milk fat and set aside.
- In a saucepan over medium heat, dissolve the sugar in the almond milk. Bring to a slow simmer, stirring occasionally. This should take about 4-6 minutes.
- Whisk in the orange juice mixture.
- Reduce the heat slightly. It should be getting really thick and bubbly. Stir occasionally.
- After about 4-5 more minutes, take it off the heat and add in the orange zest mixture.
- Pour it into a 9 x 5 dish and let it cool completely. Don't touch the surface while it's cooling. Let it chill in the fridge for several hours.
- Combine the coconut milk fat, the sugar, juice and zest in a bowl. Beat until fluffy.
- To serve, spoon custard into bowls and top with whipped cream. It can also be served in layers, like a parfait. Garnish with additional zest if desired.