Lemon Pudding

By Lydia Wallie, Nutrition Director

Total Time: 25 minutes

Servings: 3-5

Ingredients

  • 10 Eggs

  • 1/2 - 3/4 cup Raw Honey (use more or less depending on how sweet you want it)

  • 1/4 tsp Himalayan Salt

  • 1/2 cup freshly squeezed Lemon Juice

  • 1 cup Coconut Milk (Trader Joe’s - canned)

Directions

  1. Blend the eggs, honey, and salt in a blender until smooth.

  2. In a medium-sized pot, add all the ingredients and stir.

  3. Turn the stove to medium to medium-high heat and whisk the pudding mixture continuously (don’t stop or it will clump) for about 15 minutes. 

  4. You will know when it’s time to remove from the heat when it starts to spit pudding into the air. When that occurs, remove the pot from the heat and continue to whisk the pudding for a couple of minutes so it doesn’t clump. 

  5. Pour into a dish for storage and then whisk a bit more so it doesn’t clump. Let it cool for around 20 minutes, and then refrigerate.

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