Step 1

Whisk together the heavy cream or coconut milk, non-dairy milk, sweetener, sea salt, and lemon juice in a medium-sized pot.

Step 2

Then, bloom the gelatin by evenly sprinkling it over the milk mixture and allow it to soften for 3 to 5 minutes.

Step 3

Turn the heat to medium and whisk constantly until the gelatin is completely dissolved and steam is rising. It should look like there's a thin layer of white foam on top of the mixture. Do not bring to boil. Continue whisking until you are sure the gelatin is completely dissolved. This could take several minutes.

Step 4

Remove from heat and stir in the pure vanilla. Transfer to a large, shallow bowl. Do not stir after this point. Allow to cool.

Step 5

Cover with plastic wrap, pressing it down on top of the mixture to prevent a skin from developing on the top.

Step 6

Place in the fridge for 3 to 5 hours, or until the pudding is firm.

Step 7

Once the mixture has set up, transfer to the bowl of a food processor and process until silky smooth.

Step 8

Serve plain or with whipped cream and berries. Or use in any recipe calling for a prepared box of vanilla pudding.

Step 9

Store covered in the fridge for 3 to 5 days.