Vegan Lemon Coconut Slices

I had been craving a dessert like these Lemon Coconut Slices for a few months. Finally, I got the time to develop a luscious vegan version. As always, I had someone taste them because I wanted to know if it’s just me who enjoys my recipes. Well, my Italian taster absolutely loved these.

Vegan Lemon Coconut Slices

My favourite part about this dessert is its lovely balanced taste. The base is naturally sweet, thanks to the dates. I added two extra speculoos because I’m such a big fan of their rich taste. However, feel free to skip them for a healthier version of this recipe. You can also add a few drops of maple syrup to make up for their sweetness. The top layer, on the other hand, is pleasantly sour thanks to the freshly-squeezed lemon juice. Combine them and the result is just fabulous.

Oh, did I mention how easy to make these vegan coconut slices are? The only downside is you’d have to leave them in the freezer at least for an hour. If you’re like me, you know what a pain waiting for your dessert can be! Therefore, it’s best to get started as soon as possible.

Vegan Lemon Coconut Slices

Vegan Lemon Coconut Slices

The creamy lemon dessert you’ve been craving.

Yields: 9 slices

  • For the base:
  • 1/2 cup raw almonds
  • 1/2 cup oats
  • 2 speculoos (optional)
  • 15 dates, soaked and pitted
  • 4-5 Tbsp almond milk
  • For the cream:
  • Zest of 1 small lemon
  • Juice of 1 small lemon
  • 1 Tbsp Coconut oil
  • Coconut cream from 1 tin (the hardened part from a tin of coconut milk, just don't shake the tin before opening it)
  • 3-4 drops vanilla essence
  • Coconut flakes

Combine all ingredients for the base in a food processor and make a paste.

Spread it evenly in a 20x20cm square cake tin (you can also use a round one and make an easy lemon cake). Layer the tin with parchment paper or plastic foil, so you can easily remove the dessert later.

Put lemon juice, coconut oil, vanilla essence, and coconut cream in a cup, and use a hand blender to mix them together. In a few minutes, the lemon juice will get absorbed by the coconut cream.

Flat out the lemon coconut mixture on top of the base.

Finish the dessert with grated lemon zest and coconut flakes.

Leave the dessert in the freezer at least for an hour.

Cut it into squares (or triangular pieces, if you're making a cake) and enjoy your lush lemon coconut slices.

  • Preparation time: 10 minutes
  • Cook time: 10 minutes
  • Total time: 20 minutes

Vegan Lemon Coconut Slices

They look gorgeous, I know, but you seriously need to taste them. Treat someone you love (yourself, for example) to these tempting lemon coconut slices. If you’re into vegan desserts, check out the other temptations I’ve got on the blog.



  1. Salvail
    February 24, 2020 / 2:56 am

    Is it me? I’m blind? I can’t see the temperature to bake at?

    • Eva Milano
      March 10, 2020 / 6:04 pm

      Hey Corine, this is a no-bake dessert. Once you make the base and the cream, you just need to pop it in the freezer for at least an hour. Let me know how it goes!

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