Vegan Lemon and Condensed Milk Pudding

Ingredients:

400 ml coconut milk

Zest of a lemon

1 teaspoon vanilla extract

2 tablespoons cornstarch

2 tablespoons maple syrup or agave nectar

Juice of a lemon

100 g condensed coconut milk

Optional for decoration: cinnamon, cocoa powder, or dairy-free chocolate chips

Instructions:

 1.⁠ ⁠Preparation: Begin by gathering all the necessary ingredients. Ensure that the coconut milk and condensed coconut milk are at room temperature for optimal mixing and texture.

 2.⁠ ⁠Whisking: In a large mixing bowl, whisk together the coconut milk, lemon zest, vanilla extract, cornstarch, and maple syrup until the mixture is smooth and free of any lumps. This step is crucial for achieving a silky and uniform consistency in the final dessert.

 3.⁠ ⁠Heating: Transfer the whisked mixture to a saucepan and place it over medium heat. Continuously stir the mixture using a silicone spatula or whisk to prevent any clumps from forming and to ensure even heating.

 4.⁠ ⁠Thickening: As the mixture heats up, the cornstarch will begin to activate, thickening the liquid. It’s essential to monitor the mixture closely and stir frequently to prevent it from sticking to the bottom of the pan or boiling over.

 5.⁠ ⁠Cooling: Once the mixture has reached a thick, custard-like consistency, remove it from the heat and let it cool slightly. This cooling period allows the flavors to meld together and the mixture to set further, resulting in a creamy and luxurious texture.

 6.⁠ ⁠Flavor Enhancement: Stir in the freshly squeezed lemon juice and condensed coconut milk until fully incorporated. These additions impart a vibrant citrus flavor and a rich, sweet undertone to the dessert, elevating its taste profile to new heights.

 7.⁠ ⁠Assembly: Carefully transfer the lemon cream mixture into individual serving glasses or bowls, using a ladle or spoon to ensure an even distribution. Smooth out the surface with the back of the utensil for a polished presentation.

 8.⁠ ⁠Refrigeration: Cover the serving glasses or bowls with plastic wrap or lids and place them in the refrigerator to chill for at least an hour. This chilling period allows the dessert to set completely, enhancing its texture and flavor.

 9.⁠ ⁠Optional Decorations: Prior to serving, unleash your creativity by adorning the chilled lemon cream desserts with optional decorations such as a sprinkle of cinnamon, a dusting of cocoa powder, or a scattering of dairy-free chocolate chips. These garnishes not only add visual appeal but also introduce additional layers of flavor and texture to the dish.

10.⁠ ⁠Serving: Once fully chilled and decorated, serve the vegan lemon cream desserts to your delighted guests or savor them yourself as a decadent treat. Pair them with fresh berries or a dollop of dairy-free whipped cream for an extra touch of indulgence.

Ingredients:

400 ml coconut milk

Zest of a lemon

1 teaspoon vanilla extract

2 tablespoons cornstarch

2 tablespoons maple syrup or agave nectar

Juice of a lemon

100 g condensed coconut milk

Optional for decoration: cinnamon, cocoa powder, or dairy-free chocolate chips

Instructions:

In a bowl, whisk together coconut milk, lemon zest, vanilla extract, cornstarch, and maple syrup until well combined.

Heat the mixture in a saucepan over medium heat, stirring continuously until it starts to thicken. Be careful not to let it boil.

Once the mixture has thickened, remove it from the heat and let it cool for a few minutes.

Stir in the lemon juice and condensed coconut milk until smooth and well combined.

Transfer the mixture into serving glasses or bowls and refrigerate for at least an hour, or until set.

Before serving, you can sprinkle optional decorations like cinnamon, cocoa powder, or dairy-free chocolate chips on top for an extra touch of flavor.