Lemon Curd Chia Parfaits (Vegan)

For the lemon curd. To a small saucepan, add the coconut cream and lemon zest.

In a small bowl, whisk the lemon juice and cornstarch together until fully dissolved and well combined.

Add to the pan along with the coconut cream mixture. Then add the maple syrup.

Over medium heat, bring to a low bubble - not boiling - whisking often. (I watch the entire time; whisking more often than not).

Once it starts bubbling and getting thick, reduce the heat to medium-low and continue to cook for about 10 minutes. At the 10 minute mark, take a spoon, gently grazing the top of the mixture, and slide it from one side of the pan to the other. If some lemon curd gently forms at the other end that means it's ready - remove from the heat. If not, cook for another 2-3 minutes and recheck.

Remove from the heat, taste and adjust the flavor accordingly, if needed. (Add more lemon for acidity, or more maple syrup for sweetness).

Let rest for 15 minutes. At this time, you can add some turmeric. (Be careful though because if you add too much you will change the flavor of the curd completely. So add a small pinch at first. Give the mixture a good whisk. Then if it's not yellow enough add another small pinch and stir again).

Transfer to a glass bowl or large jar, and cover the curd with plastic wrap, making sure the plastic wrap actually touches the entire curd. This will prevent a film from developing on top.

Refrigerate for a good 4-6 hours, overnight, or until it is completely chilled and perfectly set.

For the chia pudding base. Add all of the base ingredients to a bowl and stir until well combined.

During the next 15 minutes, stir a couple more times to prevent lumping.

Cover and refrigerate for 8 hours or overnight.

How to serve: Divide the chia pudding between two to four small bowls. Divide and top each bowl with the lemon curd.

Add blueberries (fresh or frozen) and sprinkle with sliced almonds.

Enjoy immediately.

Resting & Refrigeration Time:

32.25 hours