Meyer Lemon Pudding

MAKES 4 SERVINGS • PREP TIME: 5 minutes • COOK TIME: 5 minutes

When most people think of pudding, lemon isn’t the first place their minds go, but it’s a great choice. Lemon pudding is nice and light, and this version is almost like key lime pie filling. The coconut milk base offsets the tartness of the Meyer lemons while offering up a fat that the body can easily assimilate

1 (13.66-ounce) can full-fat coconut milk
2 1/2 tablespoons dried kudzu root, ground (see Cook’s Note)
3 tablespoons Grade A Dark maple syrup
1 tablespoon Meyer lemon zest
1/4 cup freshly squeezed Meyer lemon juice
1/4 teaspoon sea salt
1 teaspoon vanilla extract
1 pint strawberries, sliced, for garnish (optional)

Pour 1/2 cup the of coconut milk into a small bowl and add the kudzu. Whisk until well combined and set aside, whisking from time to time.

Put the remaining coconut milk, maple syrup, lemon zest, lemon juice, salt, and vanilla into a heavy saucepan and whisk to combine. Bring to a simmer over medium heat, then whisk in the kudzu slurry. Continue to cook, whisking often, until the mixture becomes bubbly and thickened, 3 to 4 minutes. Pour into four 1/2-cup sized ramekins and let cool. The pudding will continue to thicken as it cools. To chill, cover with plastic pressed on the surface of the pudding. Serve with the strawberries, either warm, at room temperature, or chilled.

VARIATION: Substitute blueberries or blackberries for the strawberries.

COOK’S NOTE: Grind kudzu root with a mortar and pestle, or use a rolling pin to crush it.

Reprinted with permission from The Healthy Mind Cookbook Copyright © 2015 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA. 

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