Vegan Lemon Pudding
This vegan lemon pudding is a delicious treat in any season. It's very easy to prepare and uses minimal ingredients.
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.