Can I use other types of plant-based milk?

While coconut milk provides the creamiest texture, almond or cashew milk can be used, though the final product may be less rich.

Is it necessary to chill the posset for 4 hours?

Yes, chilling allows the posset to set properly and develop its flavors.

Absolutely! It's a great make-ahead dessert and can be prepared a day in advance.

A silky, refreshing vegan twist on the classic British dessert, made with coconut milk and zesty lemon for a plant-based indulgence.

Scale

Zest the lemon using a microplane or fine grater and set aside.
Juice the lemon to yield 1/4 cup of lemon juice; strain out any seeds.
In a small bowl, combine cornstarch with 1 tablespoon of water to make a slurry.
In a medium saucepan, mix coconut milk, sugar, and lemon zest. Heat over medium until sugar is dissolved.
Bring to a gentle simmer, then stir in the cornstarch slurry and continue stirring until mixture thickens slightly.
Remove from heat, stir in lemon juice and optional vanilla extract.
Pour mixture into serving glasses or ramekins and let cool at room temperature for 10 minutes.
Refrigerate for at least 4 hours until set.
Before serving, garnish with fresh berries and mint leaves if desired.

Use full-fat coconut milk for the best texture. Avoid boiling the mixture to prevent separation. Strain before pouring for a silky finish.

Keywords: vegan lemon posset, dairy-free dessert, lemon coconut posset, summer vegan dessert