Vegan Lemon Pudding
This vegan lemon pudding is a delicious treat in any season. It’s very easy to prepare and uses minimal ingredients. It displays a bright, pleasing yellow color and is topped with mixed yogurt. I make this pudding all year round and receive glowing feedback from all who try it.
If you find a few lemons sitting in your kitchen and don’t know what to do with them, I can give you a tip: make lemon pudding! Sometimes we forget how delicious and easy homemade food can be. Not everything made from scratch is complicated. You can easily prepare this lemon pudding in advance and share it with your friends and family. They will surely enjoy it.
First, we’re going to heat coconut milk to render it smooth. Then we’ll add in the other ingredients and whisk everything for a few minutes until it thickens. And that’s it! It’s that simple! We will be serving it chilled, so after garnishing allow some time for the pudding to refrigerate. Also, I recommend using only fresh squeezed lemon juice for this recipe.
I encourage you to share your experience in the comments below if you tried this Vegan Lemon Pudding recipe or made it differently. If you took a photo, please share with me on my instagram account ‘zesty_zahra’ and I will share your stories there. I am always happy to learn about people’s food choices and preferences!
Vegan Lemon Pudding
Ingredients
- 1 cup Coconut Milk canned
- ¼ cup Lemon Juice
- 2 tbsp Cornstarch
- ¼ cup Maple Syrup or Agave
- 1 tsp Vanilla Extract
- ¼ tsp Turmeric
Garnish
- ½ cup Plain Yogurt
- ⅛ cup Lemon Juice
- 2 tbsp Agave
Instructions
- Preheat a small cooking pot over low heat. Add coconut milk and whisk together until smooth and free of lumps.
- In a small mixing bowl, juice lemons and stir in cornstarch. Mix until all ingredients are combined.
- Add lemon mixture to coconut milk, along with maple syrup or agave, vanilla extract, and turmeric. Keep whisking to combine ingredients and avoid lumps.
- Bring mixture to boil. Be careful not to overheat as it can burn fast.
- Keep stirring until pudding thickens, then remove from heat and let cool for a few minutes.
- In the meantime, whisk together yogurt, lemon juice, and agave. Set aside.
- Pour lemon pudding into two small separate containers and top with mixed yogurt. Refrigerate for at least one hour before serving.
- Serve chilled.