Measure out sugar, cornstarch, and salt into a medium-sized saucepan and whisk to combine evenly. Pour in coconut milk and whisk until mixture is well-combined and smooth. Set saucepan over medium heat.
In a small bowl, whisk together egg yolks until combined. Pour yolks and lemon zest into saucepan with coconut milk mixture and whisk. Stir the mixture frequently as it cooks, increasing stirring as it begins to thicken (this took about 12-15 minutes for me). The pudding will be finished cooking when it can coat the back of a wooden spoon.
Remove saucepan from heat and pour in lemon juice and coconut oil. Whisk or stir until the oil has melted and the juice is well-mixed. Let pudding sit and cool until it reaches room temperature (see tip in notes below).
Once room temperature, pour pudding through a strainer to remove out the lemon zest. If not assembling right away, you may refrigerate pudding to thicken before continuing.
Line the bottom and sides of a four-cup dish or bowl with Keebler Vanilla Wafers. Pour half of the pudding into the dish, and then place another layer of Keebler Vanilla Wafers over top and along the sides. Pour remaining pudding over top. Refrigerate for at least 1-2 hours to chill the pudding.
Before serving, top with blueberries and raspberries, or your favorite fruit.
To help prevent a top layer 'film' from developing on the pudding as it cools, I pressed a layer of plastic wrap over top of the pudding (so, touching the pudding). Simply remove once you're ready to use and you're good to go!The quantity of Keebler Vanilla Wafers used may vary depending on the size of your serving dish. Adjust as you see fit.The prep time for this recipe includes approximately one hour for the pudding to cool to room temperature.