Prep the lemons. Zest one large lemon first, then juice it. You’ll want about 2–3 teaspoons of zest and 3 tablespoons of juice. Set them aside in separate bowls.

Bloom the gelatin. In a small bowl, sprinkle 2 teaspoons of unflavored gelatin over 3 tablespoons of cold coconut milk. Let it sit for 5–10 minutes until the gelatin absorbs the liquid and looks spongy.

Warm the base. In a saucepan over medium-low heat, whisk together 1 cup coconut cream, 1/2 cup unsweetened coconut milk, 1/3 to 1/2 cup powdered keto sweetener (to taste), a pinch of salt, and the lemon zest. Heat gently until steaming, not boiling. Stir often to avoid scorching.

Melt the gelatin. Turn off the heat and whisk in the bloomed gelatin until fully dissolved. If needed, place the pan back over low heat and whisk for 30 seconds to finish dissolving. The mixture should be smooth—no visible granules.

Add lemon juice and vanilla. Whisk in the lemon juice and 1 teaspoon vanilla extract. Taste and adjust sweetness or acidity. Remember, flavors will mellow slightly after chilling.

Strain for silkiness (optional but recommended). Pour the mixture through a fine mesh sieve into a large measuring cup or bowl to remove zest bits or any undissolved specks. This step helps achieve a super-smooth texture.

Portion and chill. Divide the pudding into 4–6 small ramekins or jars. Cover and refrigerate for at least 3 hours, ideally 4–6, until set. For a firmer set, chill overnight.

Garnish and serve. Before serving, top with a light sprinkle of unsweetened shredded coconut, a few fresh raspberries or blueberries, or extra lemon zest. Serve chilled.