I decided to make a pie out of it… just add it to a baked pie crust that has cooled.
I bet it would be amazing layered in a glass with raspberries and banana slices or used in a fruit tart.
Along with starch there is also egg yolk in this recipe so I guess the recipe falls under “cream pudding”, the term used for Custard/Pudding hybrids. It is very thick so it works best as a pie.
I kinda baked my moons and stars too long because I got distracted.
This is a dairy-free recipe, that’s why it has vegan butter yet still uses eggs. You can use regular butter if you are not dairy-free.
Lemon Coconut Cream Pudding
1 cup sugar
3 tablespoons corn starch
1 cup coconut milk
1/2 cup lemon juice
3 large egg yolks, lightly beaten
1/4 cup vegetable based vegan butter
1 tablespoon grated lemon peel
1 cup coconut cream
In a heavy sauce pan mix the sugar and corn starch, whisk in the coconut milk and lemon juice until smooth. Cook, stirring over medium high heat until thickened and bubbly, reduce heat to low and cook for two minutes. Take the pan off of the burner and whisk a small amount of the hot mixture into the egg yolks before adding the egg yolks to the pan, while whisking constantly, return pan to heat and bring to a gentile boil, cook stiring for a minute more. It will get pretty thick.
Remove from heat, stir in the butter and lemon peel. Let it cool for a few minutes without stiring.
When cooled a bit stir in coconut cream and you are done. Pour it into serving cups by itself or with fruit, use it as cake, pie or pastry filling.