Perfectly tart and sweet, this dairy-free lemon pudding is a winner. It’s made with coconut milk and coconut oil, and wonderful topped with fruit, nuts, and more.
Prep Time 3hours15minutes
Cook Time 15minutes
Total Time 3hours30minutes
2 1/4cupscoconut milk,regular or lite
4large egg yolks
2 1/2tbsplemon zest(from about 3 lemons)
1/2cupfreshly squeezed lemon juice(from about 3 lemons)
Add sugar, cornstarch, and salt to a saucepan and whisk to combine. Add coconut milk and whisk again until all ingredients are combined evenly. Set saucepan over medium heat.
In a mixing bowl, add egg yolks and whisk until creamy. Add whisked egg yolks and lemon zest to the saucepan with the coconut milk mixture and stir to combine. Stir the mixture often as it heats, keeping an even closer eye on it as it begins to thicken (after 12-15 minutes, for me). When the pudding mixture can coat the back of a wooden spoon in a thick layer (not just thinly), it's done.
Remove the saucepan from heat, pour in lemon juice and coconut oil, and whisk or stir until the oil has melted (it should melt quickly). Once everything is evenly combined, let the pudding cool to room temperature (see tip).
Once at room temperature, pour pudding through a strainer to remove out the lemon zest. Refrigerate pudding for at least 2-3 hours before serving, or overnight.
To help prevent a top layer 'film' from developing on the pudding as it cools, press plastic wrap to the top of the pudding. Simply remove once you're ready to use and you're good to go!The prep time for this recipe includes one hour for the pudding to cool to room temperature and two hours for the pudding to chill in the refrigerator.Recipe yields 24 oz of pudding total.Nutritional info is an estimate assuming the use of lite coconut milk.