Ingredients:

  • 2 cups full-fat coconut milk
  • 1/2 cup granulated cane sugar
  • 1/4 cup cornstarch
  • 1/8 tsp turmeric
  • 1 pinch fine sea salt
  • 1/2 cup fresh lemon juice
  • 2 tbsp fresh lemon zest
  • 1 tsp vanilla extract

Instructions:

  1. In a heavy-bottomed saucepan, combine the plant milk and lemon zest. Heat over medium until tiny bubbles form around the edges, but do not boil.
  2. In a small separate bowl, whisk together the cornstarch, sugar, salt, and turmeric with 1/4 cup of the warm milk mixture until a smooth slurry forms.
  3. Slowly pour the slurry back into the saucepan while whisking constantly. Continue to cook over medium heat until the mixture thickens and coats the back of a spoon.
  4. Remove the saucepan from the heat and stir in the fresh lemon juice and vanilla extract.
  5. Optional: Pour the mixture through a fine-mesh strainer into a bowl to remove zest and any potential lumps.
  6. Pour the pudding into glass ramekins. Place plastic wrap directly on the surface to prevent a skin from forming and refrigerate for at least 2 hours before serving.