Step 1: Prepare the Pudding Mixture
In a small bowl, dissolve the cornstarch in 2 tablespoons of water and set aside.
In a medium saucepan, whisk together the coconut milk, vegan condensed milk, sugar (if using), and turmeric (if using).
Step 2: Cook the Pudding
Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring continuously.
Slowly add the cornstarch slurry, whisking constantly to avoid lumps.
Continue to cook for 3–5 minutes, until the mixture thickens to a pudding-like consistency.
Step 3: Add Lemon Flavor
Remove the saucepan from heat and stir in the lemon juice and zest. Mix well.
Step 4: Chill the Pudding
Pour the pudding into individual serving dishes or ramekins.
Cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming).
Refrigerate for at least 2 hours, or until fully set and chilled.
Serving Suggestions
Garnish: Top with lemon zest, fresh berries, or a sprig of mint.
Pairing: Serve with vegan shortbread cookies or graham crackers.
Layered Dessert: Use as a layer in trifles or parfaits with crushed biscuits and coconut cream.
Why You’ll Love This Recipe
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