Sugar-Free, Vegan Lemon Custard


3/4 cup full fat canned coconut milk

1/2 cup unsweetened applesauce

2 teaspoons agar agar flakes

zest of one large lemon

50 drops NuNaturals Lemon NuStevia

Dash of sea salt


1 tablespoon kuzu root starch

2 tablespoons water


Juice of one large lemon


  1. Place the coconut milk, applesauce, agar agar flakes, lemon zest, stevia, and sea salt in a medium sized pot. Allow to sit for ten minutes, then bring to a gentle boil over medium-high heat. Once boiling, turn down to medium-low and allow to simmer for 15 minutes. Stir every few minutes.
  2. In a small bowl, stir together the kuzu root starch and water. After the 15 minutes, pour the water and kuzu into the pot, and stir constantly for 3 minutes while still simmering, allowing the mixture to thicken.
  3. Take mixture off the heat and stir in the lemon juice.
  4. Pour into a sieve and use a spoon to strain into 2 ramekins. The curd that's left is quite delicious, so go ahead and eat it! :) Put the ramekins in the fridge to set. Serve chilled and enjoy!

Note for the stevia haters: If you don't like stevia, go ahead and use your favorite liquid sweetener. The original recipe called for 1/2 cup liquid sweetener instead of applesauce, and no stevia.


Serves 2.

Find the original recipe at The Daily Dietribe.

An original recipe by Iris Higgins