Open the chilled full-fat coconut milk and scoop out the thick cream into a mixing bowl, leaving the watery liquid behind.

In a saucepan, combine the coconut cream, almond or oat milk, lemon zest, maple syrup, and vanilla extract. Heat over medium, whisking for about 4 minutes until warm and smooth.

Mix cornstarch with fresh lemon juice in a bowl to form a slurry. Pour this into the heated mixture while whisking, cooking for another 4-5 minutes until thickened.

Strain the thickened mixture through a fine mesh sieve into a clean bowl for a velvety texture.

Distribute the mixture into jars and cool at room temperature for 10-15 minutes before refrigerating.

Refrigerate jars for a minimum of 2 hours to firm up.

Garnish each jar with fresh mixed berries and mint leaves before serving.