Let’s break down the process into easy-to-follow steps.

For the Pudding:

1. Combine Dry Ingredients: In a small saucepan, whisk together the sugar, cornstarch, lemon zest, and salt.
2. Combine Wet Ingredients: In a small bowl, whisk together the coconut milk, heavy cream, and egg yolks.
3. Combine Wet and Dry: Gradually whisk the wet ingredients into the dry ingredients in the saucepan.
4. Cook Pudding: Place the saucepan over medium heat. Cook until thickened, whisking constantly, 6 to 8 minutes. (Scrape the bottom and corners of the pot with a rubber spatula periodically, to make sure nothing gets stuck.)
5. Remove from Heat: When it starts to bubble and thicken, remove it from the heat.
6. Strain Pudding: Strain the mixture through a fine-mesh sieve into a heat-proof bowl. This ensures a perfectly smooth pudding.
7. Add Butter and Vanilla: Whisk in the butter and vanilla extract until combined.
8. Cool and Chill: Cover the bowl and allow to cool to room temperature. Place in the refrigerator and chill until completely cold.

For the Topping:

1. Whip Cream: Whip the heavy cream with the sugar and vanilla until medium-stiff peaks form.
2. Toast Coconut: In a small skillet set over medium-low heat, toast the shredded coconut, stirring often, until it just begins to brown.
3. Add Maple Syrup Add maple syrup and stir constantly until nicely toasted.
4. Cool Remove to a plate to cool.

Assemble and Serve:

1. Whisk in Lemon Juice: When ready to serve, whisk the lemon juice into the chilled pudding until completely incorporated.
2. Divide into Dishes: Spoon the pudding into individual serving dishes.
3. Top with Whipped Cream and Coconut: Top with the whipped cream and toasted coconut.
4. Serve Immediately Serve immediately.

These steps are easy to follow.