Description
A creamy, zesty, plant-based take on the classic British dessert. This vegan lemon posset is rich, refreshing, and incredibly easy to make.
Ingredients
Scale
- 1 cup full-fat coconut milk
- 1/2 cup fresh lemon juice (about 3–4 lemons)
- 1 tablespoon lemon zest
- 1/4 cup maple syrup
- 1 teaspoon agar-agar powder
- Pinch of salt
- Optional: 1 teaspoon vanilla extract
- Optional: Fresh berries for garnish
- Optional: Mint leaves for garnish
Instructions
- Zest and juice the lemons to prepare 1/2 cup juice and 1 tbsp zest.
- Gather all ingredients and tools including a saucepan and whisk.
- In the saucepan, combine coconut milk, maple syrup, lemon zest, and a pinch of salt. Stir well.
- Sprinkle in agar-agar and whisk. Let sit for a few minutes to hydrate.
- Place over medium heat and stir constantly until it reaches a gentle simmer.
- Lower heat and cook for 2-3 minutes while stirring continuously.
- Remove from heat and stir in lemon juice and optional vanilla extract.
- Pour into ramekins or glasses. Let cool slightly then refrigerate.
- Chill for at least 2-3 hours or until set.
- Garnish with berries and mint if desired before serving.
Notes
Use organic lemons for best flavor and ensure the agar-agar fully dissolves to avoid graininess.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: British
Nutrition
- Serving Size: 1 glass
- Calories: 180
- Sugar: 14g
- Sodium: 45mg
- Fat: 8g
- Saturated Fat: 7g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: vegan, lemon, posset, dessert, plant-based, dairy-free