Combine the ingredients for the chia pudding in a large separate bowl and mix well to combine. Allow to sit for 5 minutes, and stir again. Pour the chia pudding into three separate small bowls and allow to sit in the fridge for 2-3 hours to set.

To make the lemon curd, combine the coconut cream, lemon juice, honey, golden coconut sugar, and vanilla in a medium pot. Add the arrowroot starch and whisk well to combine.

Add the pot to the stove on low heat. Heat on low, whisking often for about 3-4 minutes until it thickens. Remove from the heat once the mixture is thick.

Pour the lemon curd over the chia pudding, evenly dividing among the three. Transfer to the fridge to set for another 2-4 hours.

Serve chilled topped with lemon zest.