Lemon Curd Puddings

For the lemon curd:
0 Add the lemon juice, honey, butter, lemon zest, and salt to a small sauce pan over medium heat. Bring to a simmer and whisk together until the butter is melted and everything is evenly combined.
2 Remove from the heat and pour the lemon curd through a strainer over a mixing bowl or 4 cup, glass measuring cup. Discard any solids.
9 Add the egg yolks one at a time, while whisking vigorously, until well incorporated.
3 Add the full-fat coconut milk solids and whisk until the coconut milk is melted and evenly combined. Pour the pudding into individual serving containers and refrigerate for at least 6 hours before serving.
4 Garnish with the coconut whipped cream and additional lemon zest, if desired.
For the coconut whipped cream:
5 Combine all the ingredients in a chilled mixing bowl and turn stand mixer on medium/high for 5 minutes, or until stiff peaks form.
6 Store refrigerated until ready to serve.