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1/2 cup full fat coconut milk
1/2 cup oat milk
1 tbsp maple syrup
1 tsp matcha powder
3 tbsp chia seeds
1/2 cup coconut milk
juice of one large lemon and its zest
1 tbsp corn starch
1 tbsp maple syrup
1/2 tsp agar agar
Whisk until well combined and place in the fridge for an hour
To a blender, add coconut milk, juice and zest of a lemon, corn starch, maple syrup, and agar agar.
Blend shortly, until well combined. Pour into a saucepan and bring to simmer, whisking frequently.
Cook for 30 seconds, remove from heat and let cool to room temperature. Come back and whisk from time to time in order to accelerate cooling process and avoid any lumps from forming.
Divide lemon curd between 2 or 3 cups (depending on size) and refrigerate for at least 30 minutes. Add chia layer and serve, or refrigerate before serving.
