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.