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If serving in lemon halves, prepare a strainer over a medium bowl. Cut the lemons in half lengthwise and scoop out the lemon flesh with a spoon. Place the flesh in the strainer and press to collect the juice in the bowl. Discard the flesh and pat the lemon shells dry with a towel.
Add the coconut cream and sugar to a medium saucepan over medium-low heat. Simmer for 2-3 minutes or until the sugar is dissolved and everything is well combined.
To the same saucepan, add the lemon juice, lemon zest, and a pinch of salt. Stir together and simmer for 1 minute more.
Remove the lemon posset mixture from the heat. Cool for 15 minutes.
Pour the lemon mixture into a high-speed blender along with the silken tofu. Blend until smooth.
Pour the lemon posset into the prepared lemon halves or individual ramekins and chill in the refrigerator overnight.
Serve this lemon posset while chilled with additional fresh lemon zest, a dollop of coconut whipped cream, fresh berries, shortbread biscuits, or fresh mint leaves.