I love it when our girls are in the mood to cook. This Fresh Friday I am reaping the benefits of our girls preparing meals for their backpacking trip in the Sierras. Jessie hooked me up with some raw pesto, and vegan daughter made me my favorite dessert, which should last me all week since I’m not able to hike with them due to my health. Sharing is caring!
As you can see Vegan Daughter added some coconut lemon meringue topping. When we are really in a sweet mood we double it, just because we can.
Lori’s Coconut Lemon Meringue
- 1 can Trader Joe’s coconut cream (thick & creamy)
- 1/4 cup agave
- 1/4 cup maple syrup
- 2 teaspoons vanilla extract
- 1 small lemon
Place coconut cream in the refrigerator overnight. Add coconut cream to chilled mixing bowl, (do not use excess oil in bottom) whip until you get the desired consistency. Add all other ingredients and whip until well blended.
Taking It Easy ♥Right Now Raw