Lemon Curd Puddings

By: Cassy Joy
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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!

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Lemon Curd Puddings

lemon curd puddings
  • Author: Cassy
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 4 to 6 servings 1x
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Ingredients

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

Instructions

  1. Add the lemon juice, honey, egg yolks, butter, lemon zest, and salt to a small sauce pan. Whisk together until evenly combined.
  2. 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.
  3. Pour the lemon curd through a strainer, discard any solids, and add to a mixing bowl.
  4. 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.
  5. Garnish with the coconut whipped cream and additional lemon zest, if desired.
  6. Combine all the ingredients in a chilled mixing bowl and turn stand mixer on medium/high for 5 minutes, or until stiff peaks form.
  7. Store refrigerated until ready to serve.

Whipped Cream Tips

  1. 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.
  2. The whipped cream keeps really well as a leftover, so feel free to make in advance!
Comments

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  1. Robyn says:

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

    1. Cassy says:

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

  2. JoAn says:

    I use the coconut water in smoothies.

    1. Cassy says:

      Good call, JoAn!

  3. Lauren says:

    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!)

    1. Cassy says:

      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:

    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.

    1. Cassy says:

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

  5. Erica says:

    These taste awesome and surprisingly easy

  6. Liza says:

    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!

    1. Cassy says:

      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:

    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!

    1. Cassy says:

      Hahah love that!

  8. Alicia Loncar says:

    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:

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