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.
Coconut Lemon Curd Overnight Oats
- Yield: 4 1x
- 1 14- ounce can full-fat coconut milk
- 3 Tablespoons lemon zest
- 1/2 cup + 1 Tablespoon freshly squeezed lemon juice
- 3 Tablespoons corn starch
- 3 Tablespoons maple syrup
- 1/2 cup whole rolled oats
- 1 cup unsweetened almond or soy milk
- Combine coconut milk and lemon zest in a small saucepan and whisk together. In a small mixing bowl, add lemon juice and corn starch and whisk to thoroughly dissolve. Use a spatula to add to coconut cream mixture and stir. Add maple syrup and whisk again until well combined. Place saucepan over medium heat and bring to a low bubble, whisking often. It will start getting thick. Use a rubber spatula for stirring to ensure the curd isn’t sticking to the bottom or sides of the pan. Remove from heat to taste and adjust seasonings as needed – adding more lemon zest or maple syrup. I like the lemon curd to be tart. Let rest for 15 minutes, then whisk once more and transfer to a glass bowl and cover. Refrigerate for 5-6 hours (or overnight) until completely chilled and set. While chilling lemon curd, combine oats and almond or soy milk and chill for the same period of time in the refrigerator. Serve by layering oats and lemon curd, topping with additional lemon zest, chopped fruit, nuts, or coconut flakes as desired.
Lemon curd also goes well on pancakes or waffles or as a topping on baked goods like cookies or scones.
Ginger Hultin,MS, RD, CSO
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