Name: Meyer Lemon Pudding (dairy free and egg free)
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: 1/4 cup water; 1/2 cup lemon juice from Meyer lemons; 2 and 1/2 tsp gelatin (I like THIS grass fed brand); 1 can full fat coconut milk (I like THIS BPA free brand); zest from 2 Meyer lemons; 2-4 tbsp of honey (or more to taste); 1/8 tsp salt

Ingredients

Scale

1/4 cup water
1/2 cup lemon juice from Meyer lemons
2 and 1/2 tsp gelatin (I like THIS grass fed brand)
1 can full fat coconut milk (I like THIS BPA free brand)
zest from 2 Meyer lemons
2–4 tbsp of honey (or more to taste)
1/8 tsp salt

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Instructions

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!

Notes

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.