This vegan lemon pudding is like an oasis for people who take the lemony desserts seriously. It's creamy, tangy, and refreshing! If you look forward to your morning lemon water, then you will love this recipe! It's perfect for filling vanilla cupcakes or spreading or sandwiching between two vegan sugar cookies. This vegan lemon pudding is also so simple to make! With only four ingredients and a few minutes, you'll have a tasty treat that will make your lips pucker and your stomach happy.

4-Ingredient Lemon Pudding [Vegan]

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  • 1 1/2 cups full-fat coconut milk (roughly 3-5 lemons)
  • 1/2 cup fresh lemon juice (roughly 3-5 lemons)
  • 2 tablespoons lemon zest (roughly 2 lemons)
  • 1/4 cup maple syrup
  • 1/4 cup arrowroot starch


  1. Dissolve arrowroot powder in 3 tablespoons coconut milk.
  2. In a small pot, whisk together lemon juice, remaining coconut milk, and maple syrup. Bring to a boil over medium heat, stirring constantly, 7 minutes.
  3. Add arrowroot mixture and stir until the mixture thickens, about 30 seconds. Remove from heat as soon as it thickens otherwise it will not thicken.
  4. Pour the pudding into heatproof serving dishes and refrigerate to chill.

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Nutritional Information

Total Calories: 567 | Total Carbs: 100 g | Total Fat: 21 g | Total Protein: 2 g | Total Sodium: 9 g | Total Sugar: 56 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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  1. I think the author of this recipe accidentally inverted the amount of lemon juice and of coconut milk. I switched it based on comments and found it still super super sour. And I like sour things. I the lemons and limes out of every drink I order.

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