Step 1: Prepare the Pudding Base.

In a small saucepan, whisk together the cane sugar, cornstarch, lemon zest, and salt.

In a small bowl, whisk together the coconut milk, heavy cream, and egg yolks.

Gradually whisk the wet ingredients into the dry ingredients in the saucepan until smooth.

Step 2: Cook the Pudding.

Bring the mixture to a boil over medium heat, whisking constantly.

Whisk and boil for 1 minute. The pudding should be thick and creamy.

Remove from the heat.

Step 3: Strain and Finish the Pudding.

Strain the pudding through a fine-mesh sieve into a heat-proof bowl. This removes any lumps.

Whisk in the butter and vanilla extract until the butter is melted and the pudding is smooth.

Cover the bowl with plastic wrap, pressing it directly onto the surface of the pudding. This prevents a skin from forming.

Allow to cool to room temperature.

Place in the refrigerator and chill until completely cold, at least 2 hours.

Step 4: Prepare the Topping.

Whip the heavy cream with the cane sugar and vanilla extract until medium-stiff peaks form.

In a small skillet set over medium-low heat, toast the shredded coconut, stirring often, until it just begins to brown.

Add the maple syrup and stir constantly until the coconut is nicely toasted.

Remove to a plate to cool.

Step 5: Assemble and Serve.

When ready to serve, whisk the lemon juice into the chilled pudding until completely incorporated.

Spoon the pudding into individual serving dishes.

Top with the whipped cream and toasted coconut.

Serve immediately.