Lemon is one of my favorite flavors ever. I love it in pasta, soup, salads and especially in yogurt and dessert. I wanted to make my own lemon curd but it is traditionally made with egg yolks, lemon, sugar and butter. I found that it is actually very easy to make vegan. And a big thanks to my Mom who masterminded this recipe! Coconut milk and lemon are the base for this simple Coconut Lemon Curd Overnight Oats and I thickened it up with corn starch and added just a touch of maple syrup to balance the tanginess of lemon. It turned out so well and pairs very well with oats. You could put it on chia pudding, too! I think it would actually be awesome in replacement of the mango in my Tropical Mango Chia Pudding recipe.
This delicious, pudding-like treat goes very well on pancakes or waffles and also pairs well with baked goods like cookies or scones. Don’t expect your curd to be yellow; it actually turns out kind of white so make sure to doctor it up for serving with some zest on top or some fresh chopped fruit or berries. It makes me wonder what they’re doing to lemon curd that is that bright yellow color you see in stores…Coconut Lemon Curd Overnight Oats #vegan #breakfast Click To Tweet
Anyhow, let me know if you try this and how it works out for you! I hope that you love Coconut Lemon Curd Overnight Oats as much as I do as we head into the cooler winter months.
Ginger Hultin,MS, RD, CSO
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