Dairy Free

Lemon Curd Puddings

at a glance
Prep Time 15 minutes
Servings 4 to 6 servings
2 from 1 vote

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I am beyond excited to share these lemon curd puddings with you today! Made with fresh lemon juice, honey, and coconut milk, these are a healthier tart and sweet dessert option.

lemon curd puddings

My love for lemon curd is borderline inappropriate. Lemon curd is traditionally made with lemon juice, lemon zest, some kind of sweetener, egg yolks, and plenty of butter. Cooked on the stove, the curd comes together in the refrigerator. Once chilled, it transforms into one of the most delicious creations on earth. It’s buttery, sweet, and with a pronounced lemon flavor …pretty much all my favorite things in life.

Lemon curd, in all its fabulous decadence, is typically used as a filling in cupcakes and other pastries. I prefer to skip the pastries and just eat it with a spoon. I KNOW. It’s inappropriate …my standing in front of the refrigerator, with the door open, and a bowl of lemon curd + spoon in my hand. I just don’t care about what’s appropriate when sticks of butter and lemons are involved.

lemon curd puddings

lemon curd puddings

lemon curd puddings

THIS lemon curd pudding is my attempt to make eating lemon curds by the spoonful socially appropriate. Leaning on honey as the sweetener, this pudding comes together in a traditional sense: on the stove, strained, and then sweetened. It’s then mixed with my go-to cream (because it thickens so nicely), coconut milk.

After letting these puddings set in the refrigerator, I like to add a dollop of coconut whipped cream and a few sprinkles of fresh lemon zest.

lemon curd puddings

These lemon curd puddings perfect for Easter, birthdays, and Tuesdays.

Pro tip: add 2 teaspoons of grass-fed gelatin for a thicker texture and bonus of added nutrients.

I hope you enjoy!

Lemon Curd Puddings

By: Cassy
2 from 1 vote
Prep Time: 15 mins
Servings: 4 to 6 servings


For the Lemon Curd:

  • 1/2 cup fresh lemon juice
  • 1/4 cup honey
  • 3 egg yolks
  • 1 stick of butter 1/4 pound
  • 1 tablespoon lemon zest
  • 1/4 teaspoon sea salt
  • 1 can's-worth of coconut milk solids chilled

For the Whipped Cream:

  • 1 can's-worth of coconut milk solids chilled
  • 1 tablespoon honey
  • 1/2 teaspoon vanilla


  • Add the lemon juice, honey, egg yolks, butter, lemon zest, and salt to a small sauce pan. Whisk together until evenly combined.
  • Turn the heat to low. Whisking as it heats, heat for 5 to 10 minutes, or just until it starts to bubble. Once it starts to simmer, turn the heat off.
  • Pour the lemon curd through a strainer, discard any solids, and add to a mixing bowl.
  • Add the full-fat coconut milk solids and whisk until the coconut milk is melted and evenly combined. Pour the pudding into individual serving containers and refrigerate for at least 6 hours before serving.
  • Garnish with the coconut whipped cream and additional lemon zest, if desired.
  • Combine all the ingredients in a chilled mixing bowl and turn stand mixer on medium/high for 5 minutes, or until stiff peaks form.
  • Store refrigerated until ready to serve.
  • Whipped Cream Tips
  • Place your mixing bowl and whisks in the freezer at least 30 minutes before you plan to make the whipped cream – this will help the texture set more quickly.
  • The whipped cream keeps really well as a leftover, so feel free to make in advance!
Meet the Author
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Cassy Joy Garcia

HOWDY! I’m Cassy Joy and I am just so happy you’re here. I’m the founder, Editor-in-Chief, and Nutrition Consultant here at Fed and Fit. What started as a food blog back in 2011 has evolved now into so much more.
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    Recipe Rating

  1. Robyn says

    Robyn —  04/09/2017 At 08:46

    So quick one… theres 2 cans of coconut milk used here for the chilled solids; what can you do with the remaining liquid??

    • Cassy says

      Cassy —  05/02/2017 At 05:47

      Echoing what JoAn said, you can save the water for smoothies!

  2. JoAn says

    JoAn —  04/09/2017 At 18:07

    I use the coconut water in smoothies.

    • Cassy says

      Cassy —  05/02/2017 At 05:47

      Good call, JoAn!

  3. Lauren says

    Lauren —  04/14/2017 At 10:19

    Hi Cassy! I attempted to make these little beauties, and they never set up all the way. They sat in the fridge for about 12 hours and are still pretty liquid. I did use ghee instead of butter; could that have been the cause? Also, my coconut milk never reached the point of being totally solid although I chilled it; maybe this was the reason??

    (They still taste wonderful so they will be used for a waffle topping!)

    • Cassy says

      Cassy —  05/02/2017 At 05:45

      Oh dang!! It sounds like the culprit may be the coconut milk. Some brands don’t set all the way and I usually have the most luck with the Native Forest brand (if that’s what you used, I’d chalk it up to a fluke of a can). I hope they made good waffle toppings!

  4. Ashton Strom says

    Ashton Strom —  04/17/2017 At 11:37

    These are my lemon dream come true! Would coconut oil work well as a swap for the butter, do you think? I am completely dairy free so the butter unfortunately is a no go.

    • Cassy says

      Cassy —  05/02/2017 At 05:43

      Possibly!! If you give it a try, please come back here and let us know!

  5. Erica says

    Erica —  06/22/2017 At 12:00

    These taste awesome and surprisingly easy

  6. Liza says

    Liza —  10/03/2017 At 18:32

    I am slightly confused. In the recipe it has 2 cans of coconut milk solids an in the instructions it says to blend the coconut milk “solids” so are you using both cans for the pudding or do you save one can for the “whipped topping”? Thanks – it looks delicious!

    • Cassy says

      Cassy —  12/18/2017 At 08:29

      sorry! formatting was goofed when we switched something on the back end. YES, the 2nd coconut milk is for the topping. edited now!

  7. Jackie says

    Jackie —  12/29/2017 At 14:55

    This was delicious! Thank you! Told the girls at work i was going to make it and one girl asked what i was going to do with it. I said “eat it with a spoon obvs” hahaha. You’re not alone!

    • Cassy says

      Cassy —  12/29/2017 At 15:12

      Hahah love that!

  8. Alicia Loncar says

    Alicia Loncar —  03/22/2018 At 08:30

    What is the oz size of the cans of coconut milk? I am assuming it is around 15 oz. Is that correct?

  9. Corey says

    Corey —  02/07/2019 At 16:16

    If your coconut milk isn’t forming solids, try putting it in the fridge for awhile

  10. Latia says

    Latia —  09/10/2020 At 23:31

    2 stars
    The flavor was good but the texture was not and they did not set. They had a foamy top and liquid underneath. I used organic Thai whatever brand (the common grocery store brand), refrigerated and separated the fat part, discarding the water. I did not make the whipped topping. Bummer. Oh, well.

    • Brandi Schilhab says

      Brandi Schilhab —  09/11/2020 At 07:35

      Oh no!! We haven’t experienced that, Latia…I’m so sorry that happened!

  11. Theresa M Fairbanks says

    Theresa M Fairbanks —  04/21/2022 At 17:38

    I made this at about 8am this morning and it still has not set up, just liquid! I followed directions to the T. Have any ideas why it didn’t set up? I will give it a few more hours in fridge.

    Thank you

    • Melissa Guevara says

      Melissa Guevara —  04/25/2022 At 20:56

      Hi Theresa! I am so sorry to hear that happened. It sounds like the culprit may be the coconut milk. Some brands don’t set all the way. We have had the best luck with the Native Forest brand. -Melissa

  12. Theresa M Fairbanks says

    Theresa M Fairbanks —  05/16/2022 At 07:21

    I made this at about 8am this morning and it still has not set up, just liquid! I followed directions to the T. Have any ideas why it didn’t set up? I will give it a few more hours in fridge.

    Thank you