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1 cup coconut cream (from a chilled can of full-fat coconut milk)
1/2 cup fresh lemon juice (about 2-3 lemons)
1/2 cup granulated sugar (or a sugar alternative like coconut sugar)
2 tbsp cornstarch (or arrowroot powder)
1 tbsp lemon zest
1/8 tsp turmeric (optional, for color)
1/2 tsp vanilla extract
Pinch of salt
Instructions:
Prepare the Coconut Cream:
Scoop out the solid coconut cream from a chilled can of full-fat coconut milk. Set it aside.
Make the Lemon Mixture:
In a saucepan, whisk together the lemon juice, sugar, cornstarch, lemon zest, and turmeric (if using).
Heat over medium heat, stirring constantly until the sugar dissolves.
Add the Coconut Cream:
Add the coconut cream to the lemon mixture. Continue to whisk and cook until the mixture begins to thicken, about 5-7 minutes.
