This is a special holiday or birthday dessert - too rich and too cooling for regular use in the winter time in the NorthEast of the US. However, it it is cheery and very delicious dessert or topping for other baked goods.
• 5.4 oz can coconut cream (unsweetened, organic coconut cream from Native Forest)
• ½ - ¾ cup organic unsweetened soymilk or almond milk
• 1 Tablespoon lemon zest
• 3 – 4 Tablespoons lemon juice
• 2 - 3 Tablespoons kuzu (diluted in 3 – 4 Tablespoons cold water)
• 1-4 Tablespoons organic maple syrup
1 Place coconut cream and lemon zest in a small saucepan and whisk to combine while heating on medium heat.
2 Add maple syrup (starting with 1 Tablespoon) and whisk again until well combined. Add more if desired, according to your taste.
3 Add diluted kuzu to coconut cream mixture and keep stirring until the mixture has come to a boil and has begun to thicken to desired consistency.
4 Lastly, add lemon juice and lemon zest.
5 Remove from heat and taste and adjust seasonings as needed, adding more lemon zest for acidity/brightness, or maple syrup for sweetness.
6 Fill into individual dessert cups and let cool to set for at least 30 minutes to several hours.
7 It may be served as is, or with berry topping or roasted nuts or seeds and it makes a delicious topping for waffles, mocha, pancakes and other baked goods.