Meyer Lemon Coconut Cream Pudding

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 pkg. (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)

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.