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!