Title: « Vegan Lemon and Condensed Milk Pudding: A Refreshing Dairy-Free Delight »

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  • 1 cup coconut milk (or any creamy plant-based milk)
  • ½ cup vegan condensed milk (store-bought or homemade; see below for recipe)
  • ¼ cup fresh lemon juice (about 2 lemons)
  • 1 tablespoon lemon zest
  • 2 tablespoons cornstarch (or arrowroot powder)
  • 2 tablespoons sugar (optional, adjust to taste)
  • Pinch of turmeric (optional, for color)

Homemade Vegan Condensed Milk Recipe

  • 1 cup coconut milk
  • ¼ cup sugar
  1. Simmer both ingredients over medium heat, stirring frequently, until reduced by half (about 20 minutes). Let cool before using.

Instructions

Step 1: Prepare the Pudding Mixture

  1. In a small bowl, dissolve the cornstarch in 2 tablespoons of water and set aside.
  2. In a medium saucepan, whisk together the coconut milk, vegan condensed milk, sugar (if using), and turmeric (if using).

Step 2: Cook the Pudding

  1. Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring continuously.
  2. Slowly add the cornstarch slurry, whisking constantly to avoid lumps.
  3. Continue to cook for 3–5 minutes, until the mixture thickens to a pudding-like consistency.

Step 3: Add Lemon Flavor

  1. Remove the saucepan from heat and stir in the lemon juice and zest. Mix well.

Step 4: Chill the Pudding

  1. Pour the pudding into individual serving dishes or ramekins.
  2. Cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming).
  3. Refrigerate for at least 2 hours, or until fully set and chilled.

Serving Suggestions

  • Garnish: Top with lemon zest, fresh berries, or a sprig of mint.
  • Pairing: Serve with vegan shortbread cookies or graham crackers.
  • Layered Dessert: Use as a layer in trifles or parfaits with crushed biscuits and coconut cream.

Why You’ll Love This Recipe

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