In a medium saucepan, combine cane sugar, cornstarch, lemon zest, and a pinch of sea salt. Whisk these dry ingredients together until well blended.

Gradually whisk in full-fat coconut milk and heavy cream into the dry mixture. Place over medium heat, stirring continuously until it reaches a gentle boil.

In a separate bowl, whisk together egg yolks until smooth. Slowly pour in a small amount of the hot pudding mixture to temper the yolks, whisking vigorously.

Return the saucepan to low heat and stir in salted butter, vanilla extract, and lemon juice. Mix thoroughly until well combined.

Pour the pudding into individual cups or a large bowl, cover with plastic wrap, and refrigerate for at least 2 hours until fully set and chilled.

Before serving, whip remaining heavy cream with cane sugar and vanilla extract until soft peaks form.

Dollop the whipped cream over each pudding cup and sprinkle with shredded coconut. Optionally, add a lemon wedge for garnish.