Meyer lemon pudding is like sunshine in a cup.
WooHoo! It’s officially Spring, which means we are closer to summer than we were last week. I’m super grateful for all of the needed rain we are getting in Northern California, but sunshine and flip flops are calling my name. I’ve been living in by big fat oversized sweaters and leg warmers all winter long.
What I love most about Spring is all of the blossoms that are popping up everywhere. It reminds me of the life springing forth after a deep Winter’s rest. It’s also a reminder to take a moment to think about what I want bring forth for myself personally and professionally this Spring. It’s a cue to revisit my goals and my reasons for doing what I do. And to realign myself once more with my WHY.
Do you have a WHY? It’s the reason you get up and get going every day. It’s that thing that sets your soul on FIRE and motivates you. It’s the thing that makes Monday fun because you love what you do. It’s your core self, your core belief, and your talents and skills all wrapped up into one beautiful package so you can do your work in the world.
My WHY has been the same for many years. My WHY revolves around service. I love using my passion and talent around food to inspire people to live happier, healthier lives. And I love that I get to have a flexible work schedule and dream job at the same time. This makes me AND my family VERY happy.
Spring time is the perfect time to evaluate what’s working and what’s not. It’s a time to let go of what no longer serves my higher good and to embrace the dreams that have been gestating over the Winter. New projects. New goals. New fun hobbies (I just started salsa dancing!) It’s like getting myself organized and geared up for the coming year- both personally and professionally.
Anyone else feel this way about Spring?
OK. Now let’s get to that Meyer Lemon Pudding. I didn’t forget about it. That’s really WHY you are here, isn’t it?
Here’s the deal:
- Meyer lemons are less acidic and more sweet than regular lemons which makes them PERFECT for tasty desserts.
- this pudding is super easy to make. Just 5 minutes of prep time and you’re done.
- no eggs. no dairy. no refined sugars.
- you can eat the pudding straight out of the fridge once it’s set, but I HIGHLY recommend taking the extra 2-3 minutes with a hand mixer to whip it into a light and creamy cup of lemony sunshine.
- to make the fine lemon zest for this pudding, I use THIS. To make the larger zest for on top, I use THIS.
This Meyer Lemon Pudding is perfect for Spring. The burst of lemon flavor is just right. It’s fluffy and creamy and is loaded with healthy gelatin. You can make it as sweet or unsweet as you like. It’s healthy dessert at it’s best.
Here’s to a magnificent Spring and to following our WHY. Life is beautiful!
- Pour water and lemon juice into a medium bowl. Sprinkle gelatin over top and allow to bloom for 5 minutes.
- Meanwhile, whisk together coconut milk and lemon zest in a small pot. Heat over medium heat until steaming but not boiling. Pour steaming milk over gelatin mixture, add honey and salt, and whisk until completely incorporated.
- Allow to cool for 15 minutes, then cover tightly (I use the heavy lid of my Dutch oven) and allow to set in fridge – at least 3 hours. (**see note)
- Remove from fridge and using a hand mixer, whip until fluffy and smooth. Be patient. This can take a couple of minutes. Enjoy!
- If you prefer a panna cotta type dessert, you can pour mixture into small individual cups to set. Be sure to cover before placing in fridge. No whipping necessary.
- Once whipped until fluffy, pudding can be kept in fridge for up to 3 days.
- My favorite part about this healthy treat is the yummy zest. But if zest in your pudding is not your thing, simply strain coconut milk through a sieve before adding to lemon/gelatin mixture.
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