I made this Vegan Lemon Pudding for my mom’s birthday last month. The lemon gave it a tangy citrus finish, and my book club liked it.
Refreshing Vegan Lemon Pudding
This vegan lemon pudding combines the zing of fresh lemons with the creaminess of coconut milk and the sweetness of maple syrup. The pudding sets in about 30 minutes and serves 4, making it an ideal quick and delightful dessert option.
Ingredients
- 1 cup coconut milk or almond milk
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup maple syrup or agave nectar
- 3 tablespoons cornstarch
- 1 teaspoon lemon zest
- 1/4 teaspoon turmeric for color (optional)
- Pinch of salt
- Fresh berries and mint leaves for garnish (optional)
Instructions
- Combine Ingredients: In a saucepan, whisk together the coconut milk, lemon juice, maple syrup, cornstarch, lemon zest, turmeric (if using), and a pinch of salt until smooth.
- Heat Mixture: Place the saucepan over medium heat and continue to whisk constantly until the mixture thickens and begins to bubble, about 5-7 minutes.
- Set Pudding: Remove from heat and pour the mixture into serving dishes or bowls. Allow to cool slightly before refrigerating for at least 30 minutes to set.
- Serve: Once set, garnish with fresh berries and mint leaves if desired. Serve chilled and enjoy!
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes (including chilling time)
Nutrition Information
- Servings: 4 servings
- Calories: 160kcal
- Fat: 6g
- Protein: 1g
- Carbohydrates: 28g
I store the pudding in the fridge for up to three days. The stay tangy, and I serve chilled.
