Perfectly tart and sweet, this dairy-free lemon pudding is a winner. It's made with coconut milk and coconut oil, and perfect topped with fruit, nuts, and more.
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Dairy-Free Lemon Pudding

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.
Course Dessert
Cuisine American
Prep Time 3 hours 15 minutes
Cook Time 15 minutes
Total Time 3 hours 30 minutes
Servings 5
Calories 246kcal
Author Alyssa

Ingredients

  • 1/2 cup granulated sugar
  • 2 tbsp cornstarch
  • 1/4 tsp salt
  • 2 1/4 cups coconut milk, regular or lite
  • 4 large egg yolks
  • 2 1/2 tbsp lemon zest (from about 3 lemons)
  • 1/2 cup freshly squeezed lemon juice (from about 3 lemons)
  • 2 tbsp coconut oil

Instructions

  • 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.

Notes

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.

Nutrition

Calories: 246kcal | Carbohydrates: 28.6g | Protein: 3.8g | Fat: 14.7g | Saturated Fat: 11.3g | Cholesterol: 168mg | Sodium: 155mg | Potassium: 54mg | Fiber: 0.3g | Sugar: 20.8g | Calcium: 20mg | Iron: 0.9mg