Vegan Lemon Pudding

5 from 25 votes

This vegan Lemon Pudding dessert is such an easy treat to make with only a few ingredients. It's quick to whip up and has a fresh bright flavor for summer!

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When the weather starts getting warmer, bright, fresh and lemony desserts are always a must! If you’re looking for a no-bake, no-oven, no-hassle recipe, this lemon pudding is definitely worth a try. It’s vegan so it feels light and fresh without the usual eggs and cream. Instead I make it with lemon juice, coconut cream, coconut milk and either cornstarch or arrowroot starch.

This is one of those desserts that you can whip up the day before you have guests and it stays good in the fridge for up to a week. And the wonderful thing about it is that its bursting with lemony flavor, a comforting texture and a sweet taste.

Spoonful of lemon pudding taken out of glass jar

How do you make lemon pudding

Start by dissolving the arrowroot starch or cornstarch with the lemon juice. You can do this off heat and use a whisk until there are no more clumps. Then add the coconut milk, coconut cream, lemon zest and maple syrup. You’ll want to whisk again until it’s well combine. And then place it on the stovetop.

Process shots to show the mixing of lemon juice and arrowroot starch, and then adding coconut cream and lemon zest

At this point, you’re just going to whisk the mixture together for 5-10 minutes until you bring the mixture to a low bubble, but not a boil. That’s when you’ll add a tiny pinch of turmeric, which is optional, to give it the bright yellow color.

Process shots to show the turmeric getting blended into the lemon pudding to add color

Now, the lemon pudding is pretty much done. And you’ll notice it sorta looks like lemon curd so it can really be called either one. To help get a better consistency, pour the mixture into two bowls or jars and set them in the fridge for at least 2-3 hours.

Final lemon pudding in small glas jars

Tips for making lemon pudding

  • Use the right thickening agent. Since the pudding is mostly milk, coconut cream and lemon juice, we want to add just a couple tablespoons of something to thicken it. I found that cornstarch or arrowroot starch work best. Whatever you use, just make sure its white and has a thickening purpose versus a baking purpose.
  • Add turmeric for a more lemony look. Without the turmeric, the lemon curd will have a slightly paler look. But adding just a tiny pinch can really transform that color. Just be careful not to add too much because the yellow coloring actually develops more and more as it cooks and sets.
  • Cover with plastic wrap if you’re storing it in a shallow bowl. Make sure that the plastic wrap touches the pudding to avoid a film forming on the top.
Vegan lemon pudding served with whipped coconut cream and fresh mint

This lemon pudding is such an easy way to get your lemon fix this summer! It’s a creamy, slightly tart and naturally sweetened dessert that you can whip up in 15 minutes. You can eat it on its own, or make a parfait or even use it as a lemon curd and add it to pancakes and waffles. It’s one of those desserts that looks good and feels good for your body.

If you’ve tried this healthy-ish feel good Lemon Pudding recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

For more pudding recipes:

Lemon Pudding

This vegan Lemon Pudding dessert is such an easy treat to make with only a few ingredients. It’s quick to whip up and has a fresh bright flavor for summer!
5 from 25 votes
Servings 2 servings
Course Dessert
Calories 361
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes



  • 1/4 cup lemon juice
  • 2 tablespoons cornstarch or arrowroot starch
  • 5.6 ounces coconut cream
  • ½ cup coconut milk
  • Zest of one lemon
  • 2 tablespoons maple syrup plus more to taste
  • Pinch turmeric optional for coloring
  • Coconut whipped cream


  • Add the lemon juice and cornstarch to a small saucepan and whisk to combine and remove any clumps.
  • Add the canned coconut cream, coconut milk, lemon zest and maple syrup and whisk again until well combined.
  • Turn the heat on medium, add turmeric and bring mixture to a low bubble (not a boil), continuing to whisk, about 5-10 minutes.
  • Remove from heat, let rest for 15 minutes, then whisk once more and transfer to a glass bowl or jar and cover. Refrigerate for a few hours to chill and set.
  • Serve with whipped coconut cream and fresh mint, if desired.


Storage: Store the lemon pudding in airtight jars or with plastic wrap covering them tightly so a film doesn’t occur.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
  • Instead of coconut milk, you can use any other plant-based milk or regular milk.
  • I tested this recipe with cornstarch and arrowroot starch. Feel free to try it with other thickening flours and let me know how the result is!
  • You can replace maple syrup with any other natural sweetener of your choice.
* Please note the nutrition label does not include any toppings.


Calories: 361kcal, Carbohydrates: 28g, Protein: 3g, Fat: 28g, Saturated Fat: 24g, Sodium: 87mg, Potassium: 334mg, Fiber: 1g, Sugar: 12g, Vitamin C: 14mg, Calcium: 106mg, Iron: 1.8mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American
Course: Dessert

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Recipe Rating


  1. I wish that cooks would stop recommending the use plastic wrap. Plastic contains chemicals that can be transferred to your food, especially when it makes contract with hot food, like this pudding. Also, plastic is derived from oil and is bad for the planet. Plastic wrap can’t be recycled or reused. What’s wrong with a little skin on your pudding?

    1. Yes, I have to agree. Trying to cut down on my plastic as well. Also, another thing which is not good for our bodies is aluminum touching food – OK to use to tent dish afterwards, but not to use in cooking/baking where food comes in direct contact with it.

  2. Hello!
    Thank you for the recipe! I’m always on the hunt for a good vegan dessert since my son is allergic to eggs. The flavor of this turned out fantastic, but the consistency was…strange at best. It turned out silky smooth but extremely stringy/stretchy…almost like silly putty! I used arrowroot powder. Any ideas what I did wrong?? Did I cook it too long? I would love to try it again but I’m nervous!

    1. You’re so welcome! This makes me so happy to hear. It’s likely the mixture was cooked too long/ on too high of a heat or too much thickening agent was added.

    1. Yes! Instead of coconut milk, you can use any other plant-based milk like almond milk. I have not tried sugar in place of maple syrup in this recipe, but let me know what you think if you do!

  3. Loves this recipe love the fresh citrus of this recipe perfect for summer new go to!!!🍋😄