All recipes / Lemon Pudding
Lemon Pudding
Hot summer days call for fresh, vibrant desserts. This tasty vegan lemon pudding will stay fresh in the fridge for up to a week.
Prep Time: 5 minutes
Cook Time: 30 minutes
Servings: 2
Ingredients
1/4 cup lemon juice
2 tablespoons cornstarch or arrowroot starch
5.6 ounces coconut cream
½ cup Califia Farms Go Coconuts Coconutmilk
Zest of one lemon
2 tablespoons maple syrup, plus more to taste
Pinch of turmeric, optional for coloring
Coconut whipped cream, for topping
Directions
01
Add the lemon juice and cornstarch to a small saucepan and whisk to combine and remove any clumps.
02
Add the canned coconut cream, coconut milk, lemon zest and maple syrup and whisk again until well combined.
03
Turn the heat on medium, add turmeric and bring mixture to a low bubble (not a boil), continuing to whisk, about 5-10 minutes.
04
Remove from heat, let rest for 15 minutes, then whisk once more. Transfer to a glass bowl or jar and cover.
05
Refrigerate for a few hours to chill and set.
06
Serve with whipped coconut cream and fresh mint, if desired.
