Ingredients

The following ingredients have 4 Servings
  • 1/2 cup granulated sugar
  • 2 tbsp cornstarch
  • 1/4 tsp salt
  • 2 1/4 cups coconut milk, (regular or lite)
  • 4 large egg yolks
  • 2 1/2 tbsp lemon zest ((from about 3 lemons))
  • 1/2 cup freshly squeezed lemon juice ((from about 3 lemons))
  • 2 tbsp coconut oil

Instruction

  • Add sugar, cornstarch, and salt to a saucepan and whisk to combine. Add coconut milk and whisk again until all ingredients are combined evenly. Set saucepan over medium heat.
  • In a mixing bowl, add egg yolks and whisk until creamy. Add whisked egg yolks and lemon zest to the saucepan with the coconut milk mixture and stir to combine. Stir the mixture often as it heats, keeping an even closer eye on it as it begins to thicken (after 12-15 minutes, for me). When the pudding mixture can coat the back of a wooden spoon in a thick layer (not just thinly), it's done.
  • Remove the saucepan from heat, pour in lemon juice and coconut oil, and whisk or stir until the oil has melted (it should melt quickly). Once everything is evenly combined, let the pudding cool to room temperature (see tip).
  • Once at room temperature, pour pudding through a strainer to remove out the lemon zest. Refrigerate pudding for at least 2-3 hours before serving, or overnight.