Luscious Vegan Lemon Coconut Pudding: A Tropical Twist on a Classic Dessert

Luscious Vegan Lemon Coconut Pudding: A Tropical Twist on a Classic Dessert

This vegan lemon coconut pudding combines the tangy zest of lemon with the exotic sweetness of coconut, delivering a deliciously moist and flavorful dessert. Using oat flours and all-purpose flours gives a hearty texture, while coconut milk enhances the tropical flavor. This pudding is naturally sweetened with erythritol, making it a healthier option for those looking to reduce their refined sugar intake.


Why you'll love it: The refreshing burst of lemon combined with the creamy richness of coconut makes this pudding a standout dessert. It's vegan and perfect for those looking for a plant-based option that doesn't compromise on taste or texture. The natural ingredients used in this pudding ensure a light but satisfying dessert experience, making it ideal for anyone looking for a guilt-free indulgence.

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Perfect occasion: This pudding is perfect for a variety of occasions, from informal get-togethers to more formal gatherings. It is particularly suitable for summer parties or any event where a light and refreshing dessert is desired. Serve it at brunches, afternoon teas or as a sweet end to a festive vegan meal.

Decorating Tips:

  • Garnish with a pinch of extra coconut and finely grated lemon zest to enhance the visual appeal and add a burst of flavor.
  • Serve each slice with a dollop of vegan whipped cream or a side of fresh fruit salad to complement the flavors of the pudding.
  • For a festive touch, garnish with edible flowers or a light drizzle of lemon icing.
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  • 110 grams of oat flour
  • 110 grams of all-purpose flour
  • 130 grams of grated coconut
  • 100 grams of erythritol (or equivalent sweetener of your choice)
  • Zest and juice of 1 large lemon
  • 140 ml coconut milk
  • 2 teaspoons of baking powder
  • 1 teaspoon of baking soda
  • 80 ml of neutral oil


  1. In a large bowl, combine the oat flour, all-purpose flour, baking powder, baking soda, erythritol, lemon zest, and shredded coconut.
  2. Add the neutral oil, hot coconut milk and lemon juice to the dry ingredients, mixing well to integrate all the components.
  3. Pour the mixture into a buttered loaf pan.
  4. Bake in a preheated oven at 180 degrees Celsius for 40 to 45 minutes or until a toothpick inserted in the center comes out clean.
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Enjoy this delicious Vegan Lemon Coconut Pudding, a simple but satisfying treat that is sure to delight your taste buds!

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