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Citrus is in season and I’ve had a wonderful time exploring all that is offered.  Satsumas, blood oranges, pink lemonade lemons, and Meyer lemons.

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(This is a pink lemonade lemon – the palest pink yellow outside, to reveal a grapefruit pink flesh).

The Meyer lemon is something else – thought to be a cross between and a mandarin orange.  Sweet tart, round, and deep yellow – like vibrant sunshine.

Meyer Lemon Coconut Cream Pudding

1 c. unsweetened light coconut milk
2 tsp. agar agar flakes
1/4 c. Meyer lemon juice (the juice of one large Meyer lemon)
1 pck. (2 if you like things sweeter) stevia
1 tsp. vanilla extract
1/8 tsp. ground ginger
2 Tbs. raw almond butter
2 Tbs. coconut butter
1/4 c. raw walnuts
1/4 c. toasted hazelnuts
2 tsp. fresh Meyer lemon zest (the zest from the one large Meyer lemon)

coconut-butters

Combine the coconut milk and agar agar and quickly bring to a boil.  Reduce heat to barely a simmer for approximately 5 minutes.  Add lemon juice, stevia, vanilla, and ginger and stir to combine.  Transfer to a bowl to allow to cool and set at least 1 hour.

Add almond butter, coconut butter, nuts and rapidly stir to break apart the thick custard of the agar.  Top with the Meyer lemon zest.  Feel the deliciousness melt in your mouth.

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**Perhaps your pudding will look this way.  I, in my true form, devoured my pudding before having the patience for photographs.  My mixture appeared similar to above – but honestly – I have no idea what the above is photographing.  I saw the image, I used it, and there you have it.

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