Creamy coconut milk can taste quite decadent and rich, but luckily it won’t leave you feeling bloated or congested like dairy might. Zesty lemon makes a refreshing dessert here that’s creamy, tangy, and sweet, and can help if you have altered taste buds. Turmeric powder makes this dish anti-inflammatory and creates a beautiful, bright-yellow color that’s unlike any other dessert!
Lemon Custard [Vegan]
- 14 ounce can full-fat coconut milk
- 1/4 cup fresh lemon juice
- 2 tablespoons pure maple syrup
- 1½ tablespoons lemon zest
- 1/2 teaspoon turmeric
- 1/4 cup arowroot powder
- Shredded coconut
- In a small pot, add the coconut milk, lemon juice, maple syrup, lemon zest, and turmeric and Add the arrow- root powder and whisk well, making sure that the mixture is smooth and that there are no clumps.
- Set the pot over medium heat, stirring occasionally to prevent the arrowroot from Once the mixture begins to bubble, reduce the heat to low and simmer for 5 minutes, stirring often to prevent the mixture from burning on the bottom of the pot. The mixture will start to thicken after 5 minutes of being heated. It will have a custard-like consistency at this point but will not be set.
- Pour the mixture into a bowl, or alternatively, you can portion the mixture out into small mason jar. Let the mixture cool in the fridge for 1 hour. As it cools, the custard will set.
- You can store this in the fridge for 4 days in an airtight container. This recipe is found to be most refreshing when it’s cold, but you can also let it warm up on the counter to room temperature before eating. You can top the custard with some shredded coconut or berries before serving.
You can make this recipe completely sugar-free by using stevia instead of maple syrup. Add around 6 drops of stevia, to your taste preference.