This Vegan Lemon and Condensed Milk Pudding truly shines when it comes to its balance of flavors and textures. The velvety smoothness from the coconut condensed milk pairs perfectly with the zesty brightness of fresh lemon, offering a dessert that feels both indulgent and refreshing. The cinnamon, cocoa, and chocolate powder decorations add not only an eye-catching touch but also an exciting blend of warm and rich flavors that complement the citrus. It’s an elegant, dairy-free dessert that’s simple to make but luxurious to enjoy.
Ingredients:
- 1 cup coconut condensed milk (vegan)
- 1 1/2 cups unsweetened almond milk (or other plant-based milk)
- 1/2 cup lemon juice (freshly squeezed)
- 1 tbsp lemon zest
- 3 tbsp cornstarch
- 1/4 cup maple syrup or agave syrup
- 1 tsp vanilla extract
- 1/4 tsp turmeric (for color, optional)
- Pinch of salt
For Decoration:
- 1 tsp ground cinnamon
- 1 tsp cocoa powder
- 1 tsp chocolate powder or shavings
Instructions:
- Prepare the pudding base:
- In a medium saucepan, whisk together the cornstarch and a small amount of almond milk to create a smooth slurry. This will help avoid clumps when you cook the pudding.
- Add the main ingredients:
- Once the cornstarch slurry is smooth, gradually pour in the remaining almond milk and the coconut condensed milk. Stir until well combined. Add in the lemon juice, lemon zest, maple syrup (or agave), vanilla extract, and a pinch of salt. The lemon will give the pudding its refreshing tang, while the sweetener balances the tartness.
- Cook the mixture:
- Place the saucepan over medium heat and cook, stirring constantly to prevent lumps, until the mixture thickens. This process should take around 5-7 minutes. Once it starts to bubble and thicken, reduce the heat to low and continue stirring for another 2-3 minutes until you have a creamy consistency. If you want a yellow tint in your pudding, add the turmeric at this stage.
- Chill the pudding:
- Remove the saucepan from the heat and allow the mixture to cool slightly. Pour the pudding into serving bowls or a large dish, depending on your preference. Cover the surface of the pudding with plastic wrap (to prevent a skin from forming) and refrigerate for at least 2 hours or until fully set.
- Decorate before serving:
- Once the pudding is firm and chilled, it’s time to decorate. Sift a light dusting of cinnamon, cocoa powder, and chocolate powder over the top. You can also use a stencil to create decorative patterns or gently mix the powders for a marbled effect. For an extra touch, add some vegan chocolate shavings on top.
- Serve and enjoy:
- Serve the pudding straight from the fridge for a cool, refreshing treat. The contrast of the tangy lemon and creamy coconut condensed milk, along with the aromatic spices, makes each spoonful delightful.
