In a saucepan pour the coconut milk. Add the grated lemon and orange zest and sugar. Stir well to dissolve the sugar. Be careful to use only the surface of the fruit, the white part is bitter.
In a small bowl or cup pour the freshly squeezed lemon and orange juice and add the potato starch. Stir until it is completely dissolved.
Place the pot with the coconut milk over a medium – low flame, when it gets warm add the juice with starch. Stirring constantly, let the cream get thick. It will be even more dense once cooled down.
Turn off the heat and pour the cream in glasses or set aside for later use. To avoid creating the “skin” on the surface pour it into a container and cover the cream with some plastic wrap. Once cooled remove the wrap and store the lemon cream in the refrigerator for 4 – 5 days at most.
Notes
The nutritional values are generated automatically for indicative purposes only and are therefore not completely accurate.